Curried Winter Squash and Chicken Stew

Name: Curried Winter Squash and Chicken Stew
Total time: PT30-40M
Yield: 4-6
Ingredients: 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)

By:

Seward Co-op Grocery and Deli

Recipe Information

Total Time:

30-40 minutes

Servings:

4-6

This quick and easy aromatic stew is rich in flavor and perfect for crisp fall and winter days.

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

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