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!

Recipe «Chicken with Squash Curry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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.

Ingredients:

• 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 

Instructions

1. 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.
2. Heat remaining oil in pot. Add onions, curry, garlic, and ginger. Cook 5 min. stirring. 
3. 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.
4. Slice chicken; serve with squash curry, arils, and pepper flakes, if desired.