BUTTERNUT SQUASH CHICKEN CURRY

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BUTTERNUT SQUASH CURRY

INGREDIENTS
2 Chicken Breasts, Diced
1/2 Butternut Squash, peeled
1 Red Onion
1 inch of Ginger, minced
1/3 Cup of Peas
1 Cup of Canned Tomatoes
1 Cup Coconut Milk
2 1/2 Teaspoons of Curry Powder
Chicken or Vegetable Stock
1 Chili, Chopped
1/2 Cup of Spinach
Oil

DIRECTIONS

1. Put your non-stick pan over medium high heat. Add oil once warm. Meanwhile, using the large side of cheese grater, grate the squash and add to pain. Season with salt and add curry powder.
2. Grate the onion as the squash cooks. Add to mixture. Let cook for 1-2 minutes then add chili. After a minute of cooking, add the ginger.
3. Once mixture is nicely cooked, add chicken and toss. After about 2 minutes, add peas. After a minute add tomatoes and after another minute the coconut milk. Mix and cook for about 2 minutes. Then add 2 tablespoons of stock bring to boil then simmer until chicken is cooked, around 5 minutes.
4. Once chicken is cooked, add spinach and cook till wilted. Then take pan off heat and serve.