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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- 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
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).
- 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