Butternut Chicken Curry
- Prepare rice before you get started, it will be ready by the time the main dish is done
- If you haven’t already, thaw your Chicken (Shrimp is great for this, too). Cut it into bite-sized chunks.
- Wash and cut one Butternut Squash into thick slices.
Why wash the outside? We always wash any fruit or vegetable just to remove any residual dirt or bacteria, which can be transferred via your knife to the interior of the produce. You don’t have to buy fancy produce soaps, we just use a little of our everyday unscented natural dish soap.
- Lay the Butternut slices flat on your cutting bard and it’s easy to cut off the exterior skin. Scoop out the seeds and chunk the Squash into bite-sized pieces.
- Wash, trim and chop 1/2 pound Okra, 2-3 Sweet Peppers, 1-2 Garlic Cloves. Wash and cut 1/2 pint Cherry Tomatoes in half.
- In a cooking pot heat 2-3 Tablespoons Coconut Oil (or Butter or other cooking oil) add Butternut, saute then add Chicken and Curry Spice. We included our own Curry Spice mix with the package, you can use half of the packet or the whole thing (it’s not a hot Curry Spice). You can add Hot Peppers or Garlic Chili Paste to your taste.
- When the Chicken has started to brown (just a few minutes) add the rest of the Vegetables and one can of drained Chick Peas, stir to combine then add 1 can of Coconut Milk.
- Cook the Curry for about 10 minutes, stir occasionally, it will thicken fairly quickly.
- Wash, trim and tear or chop Basil. When the Curry is done to your taste (the longer you cook it the thicker it will get) stir the Basil in and serve with Rice.