Butternut Squash and Chicken Curry

Adapted from https://www.halfbakedharvest.com/wprm_print/131787

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, toss together the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander powder, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, 1 teaspoon chicken powder and 1 teaspoon salt.

Step 2

Let sit 5-10 minutes and prep the other ingredients

Step 3

Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 2 tablespoons of butter or fat and toss to coat the chicken. Remove the chicken from the skillet to a plate.

Step 4

To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Cook 5 minutes, until softened. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, paprika, and the chili flakes. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.

Step 5

Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. If the sauce seems too thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices in the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Add one tablespoon of kefir halfway through. Remove from the heat and stir in the cilantro. Season with salt and pepper.

Step 6

5. Serve the chicken, squash, and sauce over bowls of rice with fresh naan. Enjoy!