Chicken with Squash Curry
Kuri squash’s mild pumpkin flavor pairs perfectly with the heat of curry — butternut or acorn squash would taste delicious too!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 tbsp. olive oil
- 1 1/2 lb. boneless, skin-on chicken breast halves
- 1/2 c. chopped onions
- 2 tbsp. curry powder
- minced
- 1 tsp. minced fresh ginger
- 1 can unsweetened coconut milk
- seeded, cubed, cooked
- 3 c. broccoli florets
- 1 c. chickpeas
- 1/2 c. pomegranate arils
- optional
Instructions
PrintIn a pot, heat 2 Tbsp. oil over medium heat. Add chicken, cook until no longer pink in centers, about 10 min. per side, turning. Remove.
Heat remaining oil in pot. Add onions, curry, garlic, and ginger. Cook 5 min. stirring.
Stir in milk; bring to a simmer. Add squash, broccoli, and chickpeas. Cover; over low heat, cook until broccoli is tender and mixture is hot, 10-15 min., stirring often.
Slice chicken; serve with squash curry, arils, and pepper flakes, if desired.
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