I had a bunch of kabocha squash hanging around that I needed to use up. It was all cleaned and sliced, but I only got around to roasting half of it last week, so I decided to chop it up and chuck it into my chicken curry. It makes sense, really - I often roast kabocha with all the same spices that are in my garam masala anyway.
This was the result:
|chicken coconut milk curry with squash|
Also, for anyone curious about whether this recipe is Paleo-compliant, the answer is yes! Ingredients were as follows: ghee, onion, garam masala, garlic, chicken breast, kabocha squash, tomatoes, coconut milk and a little water. This curry is full of healthy fats, protein, fiber and potassium!
I have been asked for an "actual recipe" for this - you guys and your wanting me to measure things and keep track of cooking times, sheesh!
Chicken Coconut Milk Curry with Squash
serves 4-6 in a stew-like application. Can easily be stretched for more servings if you eat it over rice.
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cups chopped kabocha (aka: buttercup) squash - NOTE: you could easily sub butternut or acorn here - if you use butternut, make sure you peel it. Acorn and kabocha don't need to be peeled
1 28-oz can of organic diced tomatoes, undrained
2 tbsp ghee or coconut oil
2 tbsp garam masala
1 cup coconut milk
1 cup water
1. Heat the ghee or coconut oil over medium-high and add chopped onion. Cook onion until golden with some dark spots / edges (you don't want it straight-up burnt, but a little charring is good).
2. Add garam masala to onion / fat mixture and stir. Let this cook until fragrant, about 30 seconds - 1 minute.
3. Add diced tomatoes WITH their juice, chicken, squash, coconut milk and water, stir well to combine.
4. Bring mixture to a boil, then reduce heat and simmer uncovered about 15 minutes, or until chicken is cooked through and squash is tender, then serve.