Recipes

Ingredients

• 1 pound boneless chicken breast, diced
• 2 cups yellow onion, diced (1 large)
• 1 tablespoon fresh garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 2 teaspoons cumin, ground
• 1/2 teaspoon cinnamon
• 1 1/2-2 cups chicken stock
• 1 (12-ounce) can coconut milk
• 2 medium red potatoes, washed and diced
• 1 large butternut or acorn squash, peeled, seeded and diced
• 1 (15-ounce) can diced tomatoes (do not drain)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Preparation

1. In a large (4 1/2-quart) pot, sauté the onion and garlic in olive oil. Add chicken and cook until onion is translucent.
2. Add curry powder, cumin, and cinnamon. Cook for 1 minute.
3. Add stock, coconut milk, potatoes, squash, and tomatoes to the pot. Bring to a boil, stirring slowly.
4. Cover and simmer until potatoes and squash are just fork tender.
5. Season with salt and pepper. Garnish with cilantro and serve.

Tips & Notes

Serving Tip: Serve with a hearty bread or roll and green salad.