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Recipes

Butternut & Chicken Curried Stew

A fragrant blend of spices elevates this easy stew that uses mostly pantry staples. Serve with warmed whole-wheat naan or pita bread.

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Servings
4
Prep Time
25 min
Duration
45 min

Ingredients

  • 1 1/2 tbsp coconut oil or ghee
  • 2 tsp garam masala
  • 1 tsp each ground cumin, coriander and turmeric
  • 1 cup diced red onion + additional slices for garnish
  • 1 2-inch piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 12 oz boneless, skinless chicken breast, cut into 1-inch chunks
  • 2 cups peeled and cubed butternut squash (1/2-inch cubes)
  • 1 cup low-sodium chicken broth
  • 1 cup jarred, boxed or BPA-free canned unsalted crushed tomatoes
  • 1 tsp raw honey
  • 3/4 tsp sea salt
  • 1/2 tsp sriracha
  • 2 tbsp chopped fresh cilantro, optional

Preparation

1. In a large deep skillet on medium-high, heat oil. Add garam masala, cumin, coriander and turmeric and cook, stirring constantly until fragrant, about 30 seconds. Add diced onion and cook, stirring frequently, until onion has softened, 2 to 3 minutes. Add ginger and garlic and cook, stirring frequently until fragrant, about 30 seconds.

2. Add chicken and cook, stirring frequently, until chicken is golden brown, 4 to 5 minutes. Add squash and cook, stirring frequently, until slightly softened, about 4 minutes.

3. Add broth, tomatoes, honey, salt and sriracha and bring to a simmer. Simmer, stirring occasionally, until squash is soft, chicken is no longer pink inside and sauce is reduced slightly, 15 to 18 minutes. Divide among bowls; sprinkle with sliced onions and cilantro (if using).

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 235
  • Carbohydrate Content 18 g
  • Cholesterol Content 62 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 23 g
  • Saturated Fat Content 5 g
  • Sodium Content 441 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 1 g