Laurie’s Recipe Picks: Curried Winter Squash and Chicken Stew
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)
** Support local! Grab Kent Family Growers fresh yellow onion!**1 tablespoon fresh garlic, minced
** Support local! Grab Kent Family Growers fresh garlic!**2 tablespoons olive oil
2 tablespoons curry powder (available in the bulk dept)
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)
Note: All ingredients for this recipe are in stock at the co-op as of 2/19
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.
Serving Suggestion
Serve with a rice or a hearty bread and green salad.
Nutritional Information
288 calories, 5g. fat, 61 mg. cholesterol, 484 mg. sodium, 20 g. carbohydrate, 7 g. fiber, 21 g. protein
Find more recipes printed and available for free at the co-op! Located on the wooden post in the very center of our small store. [ Between the register and the Kevita Kombucha cooler. ]
