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| Main | Butternut Chicken Coconut Curry |
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| Butternut Chicken Coconut Curry submitted by Mom Johnson |
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Description
Healthy with lots of veggies! Serve with jasmine or basmati rice.
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Directions
Melt butter over medium heat in a large Dutch oven or soup pot. Add the chopped onion and pepper. Cook 4-5 minutes until the veggies are softened. Add the garlic, ginger, curry powder and maple syrup. Cook for another 30 seconds, stirring constantly until fragrant.
Add the broth, squash, carrots, apple, bay leaves, chili garlic sauce, salt and cinnamon and bring to a boil. Cover and cook for 20-25 minutes until the carrots are soft.
Add the coconut milk and with an immersion blender, blend until smooth and lump-free. Taste and season with more salt or chili garlic sauce as desired.
For the chicken: Combine the egg white, cornstarch, vinegar and oil in a bowl and whisk together. Add the chicken and stir to coat. Allow to marinate for 15 minutes.
Bring the coconut/vegetable sauce back to a simmer. Add the peas and simmer for 2-3 minutes. Add the chicken and stir well to separate the pieces. Cover pot and cook for 1 minute or until the chicken is done.
Turn off the heat and allow the pot to sit for 10 minutes.
Stir well, garnish and enjoy.
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Ingredients
 2 T. butter
1 large onion, chopped
1 large yellow or orange bell pepper, chopped
2 cloves garlic, chopped
1 1//2 T. grated ginger
1 T. mild yellow curry powder
1 T. maple syrup
6 cups chicken broth
5 cups chopped/cubed butternut squash
1 pound baby carrots, chopped
1 medium apple, peeled and chopped
1 large bay leaf
1/2-2 tsp. chili garlic paste
1 tsp. salt
1/4 tsp. ground cinnamon
1 can (14 oz.) coconut milk
1 1/2 cups frozen baby peas
1 pound boneless, skinless chicken breasts, cut into thin 1/4 inch slices
1 egg white
1 T. cornstarch
2 tsp. rice wine vinegar
1 tsp. oil
For garnish - peanuts, dried cranberries, fresh mango chunks, fresh basil, mint and cilantro, fresh lime wedges
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