Description
Whole 30 Chicken curry with butternut squash. This one pot meal is filled with warm spices lik
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless, chicken thighs
- 2 teaspoons sea salt
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 tablespoon curry powder
- Few grinds of course black pepper
Curry
- 2 tablespoons coconut oil.
- 1 large yellow onion, chopped
- 1 bulb fennel, trimmed and chopped
- 4 inch piece fresh ginger, peeled and minced, about 2 tablespoons
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 can coconut milk
- 2 bay leaves
- 24 oz cubed butternut squash (about 4 1/2 cups)
- Lemon juice from one lemon
- 1/2–1 teaspoon of salt (to taste)
- 1/4 cup mint torn
- 2 cups shredded kale or chopped spinach (optional)
- Naan, Cooked basmati rice or cauliflower rice (optional)
Instructions
Chicken:
- Mix the seasonings for the chicken in a bowl and rub into the chicken. Let sit while you prepare the veggies.
Curry:
- In a large dutch oven over medium, heat the oil until melted and shimmering and add the onions and fennel with a pinch of salt. Cook stirring occasionally until lightly browned, 8-10 minutes. Stir in the ginger and garlic and stir for 1 minute. Add in the broth, coconut milk, bay leaves, and chicken. Cover and simmer gently for 25 minutes. (You may need to adjust the heat to maintain gentle simmer)
- Stir in the butternut squash and cook until cooked through about 15 more minutes.
- Remove the chicken and shred with two forks into bite sized pieces. Remove the bay leaves and let the curry simmer for 5 minutes.
- Add the chicken back into the curry and stir in lemon juice and greens if using. Taste for salt (I used 1 teaspoon but you may need more or less depending on the chicken broth you use).
- Serve in bowls, sprinkled with mint.
Keywords: One pot butternut squash chicken curry whole 30