Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 medium onion (chopped)
  • 4 skinless boneless chicken breasts (cut into cubes (about 225g | 8oz each))
  • 1 tbsp Himalayan salt
  • 1/2 tsp ground white pepper
  • 1/2 medium butternut squash (peeled and cubed (about 500g | 1.1lb))
  • 2 cups light chicken stock
  • 1 tbsp garam masala
  • 1/2 tsp spicy curry powder
  • 1 cup full fat coconut milk
  • 1 tbsp tapioca starch
  • The juice of 1 lime
  • 1 fresh tomato (diced)
  • 2 cups baby spinach leaves

Instruction

  • Melt the coconut oil in a large skillet set over medium-high heat. Add the onion and cook it until softened and slightly colored, about 2 minutes. Add the chicken, salt and pepper and cook until the chicken turns completely opaque.
  • Add the squash, chicken stock, garam masala and curry to the pan, cover loosely and simmer until the squash is fork tender, about 25 minutes
  • In a small glass measuring cup, mix the coconut milk, tapioca starch and lime juice and mix well; Add that to the skillet, stir until completely incorporated then bring to the boil and continue stirring until the sauce starts to thicken, about 1 minute.
  • Add the spinach and delicately mix it in until completely wilted, then kill the heat and stir in the tomato.
  • Serve piping hot with cooked jasmine or basmati rice (or cauli-rice for strict paleo / squeaky clean)