Kuri squash’s mild pumpkin flavor pairs perfectly with the heat of curry — butternut or acorn squash would taste delicious too!
- 3 tbsp. olive oil
- 1 1/2 lb. boneless, skin-on chicken breast halves
- 1/2 c. chopped onions
- 2 tbsp. curry powder
- 2 cloves garlic minced
- 1 tsp. minced fresh ginger
- 1 can unsweetened coconut milk
- 1 red kuri squash seeded, cubed, cooked
- 3 c. broccoli florets
- 1 c. chickpeas
- 1/2 c. pomegranate arils
- Crushed red pepper flakes optional
In 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.