Turmeric Coconut Chicken Curry with Cinnamon-Dusted Butternut Squash or Sweet Potatoes

Category: 
Main Courses
Seasons: 
October, September, August

Serves 6

By Dr. Lauryn Lax

Easy

Turmeric Coconut Chicken Curry with Cinnamon-Dusted Butternut Squash or Sweet Potatoes

Ingredients

For 1 Batch(es)

Recipe:

  • 1 large butternut squash(es), peeled, seeded
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) cinnamon
  • 2 tablespoons ghee or coconut oil
  • 1 yellow onion(s), chopped
  • 1/2 tablespoon(s) turmeric
  • 1/2 tablespoon(s) paprika
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) red pepper flakes, optional
  • 6 boneless, organic chicken thighs, diced
  • 1 can(s) full-fat coconut milk
  • 2 medium zucchini, sliced
  • 2 cups button mushrooms, sliced
  • Fresh cilantro, coriander seed and coconut cream, for serving

Turmeric Coconut Chicken Curry with Cinnamon-Dusted Butternut Squash or Sweet Potatoes Directions

  1. Heat the oven to 400°. Spread the squash or sweet potatoes on a baking sheet lined with foil. Drizzle with the oil and sprinkle on the cinnamon.
  2. Place in the oven and roast for 30 to 40 minutes.
  3. Meanwhile, melt the ghee in a large skillet over high heat. Add the onion and spices and cook down. Add the chicken and cook until it is almost done.
  4. Reduce the heat to low and add the coconut milk. Stir, cover and simmer for 10 minutes.
  5. Add the zucchini and mushrooms, cover the pan and cook for 5 more minutes. Top the cooked squash or potatoes with the curry mixture and serve with a dollop of coconut cream, fresh cilantro or coriander seed.

Recipe notes

You can substitute 3 organic sweet potatoes, peeled and chopped, for the butternut squash.


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