SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 40 min
3 chicken breasts
1 butternut squash
1 can coconut milk
1/2 cup chicken stock
2-3 garlic cloves
1in ginger root
1/4 cup of chopped parsley
2 tsp curry powder
1 tsp turmeric
red chili paste (optional)
Peel and half the butternut squash. Using a spoon, scoop out the seeds and cut the squash into bite size pieces. Set aside. Chop the shallots and parsley finely.
Dice the chicken breasts into bite size pieces. In a large bowl, combine the chicken with 1 tsp of curry powder, turmeric, and a splash of olive oil. S&P generously. Mix well.
Over medium high, heat a splash of olive oil in a large pot. Add chicken and sear until starts to brown, about 2 min on each side (don't worry if the chicken is not fully cooked yet) Remove from the pot and set aside.
In the same pot, add another splash of olive oil. Add chopped shallots, minced garlic, and grated ginger. Mix well and S&P to taste. Sautee until fragrant, about 2-3 min.
Add the squash to the pot and let it brown for about 4 min, flipping halfway. Pour the coconut milk and chicken stock into the pot. Add remaining curry powder and about 1 tbsp of chili paste (optional for some heat). Mix well, bring to light boil, and reduce the heat to low. Cover the pot and simmer for about 15 min, until the squash is fork tender.
When the squash is soft, add chicken to the pot. Mix well, cover and simmer for another 10 min.
Serve the curry in a bowl, garnish with some fresh parsley and enjoy!