Turmeric Coconut Chicken Curry with Cinnamon-Dusted Butternut Squash or Sweet Potatoes
Ingredients
- 1 large butternut squash(es), peeled, seeded
- 1 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) cinnamon
- 2 tablespoons ghee or coconut oil
- 1 yellow onion(s), chopped
- 1/2 tablespoon(s) turmeric
- 1/2 tablespoon(s) paprika
- 1 teaspoon(s) cumin
- 1 teaspoon(s) red pepper flakes, optional
- 6 boneless, organic chicken thighs, diced
- 1 can(s) full-fat coconut milk
- 2 medium zucchini, sliced
- 2 cups button mushrooms, sliced
- Fresh cilantro, coriander seed and coconut cream, for serving
Instructions
- Heat the oven to 400°. Spread the squash or sweet potatoes on a baking sheet lined with foil. Drizzle with the oil and sprinkle on the cinnamon.
- Place in the oven and roast for 30 to 40 minutes.
- Meanwhile, melt the ghee in a large skillet over high heat. Add the onion and spices and cook down. Add the chicken and cook until it is almost done.
- Reduce the heat to low and add the coconut milk. Stir, cover and simmer for 10 minutes.
- Add the zucchini and mushrooms, cover the pan and cook for 5 more minutes. Top the cooked squash or potatoes with the curry mixture and serve with a dollop of coconut cream, fresh cilantro or coriander seed.
Notes
You can substitute 3 organic sweet potatoes, peeled and chopped, for the butternut squash.
