Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon avocado oil
- 4 boneless, skinless chicken thighs, 1 pound, cut into 1″ pieces
- 2 cups 1/4″ diced yellow onion, 1/2 large onion
- 2 cloves garlic, minced
- 2 Tablespoons minced ginger
- 1 1/2 Teaspoons ground turmeric
- 1 1/2 Teaspoons ground cumin
- 1 Teaspoon ground coriander
- 1/2 Teaspoon ground cardamom
- 4 cups 1/2″ cubed butternut squash, 1 pound, about 1/2 normal sized squash
- 1 – 13.66 ounce can coconut milk
- 1 cup chicken broth or stock
- 1/2 Teaspoon garam masala
- 4 cups baby spinach, 4 ounces, roughly chopped, or thinly sliced kale
- 1 Tablespoon freshly squeezed lime juice
- Lime wedges and chopped cilantro
Instruction
- Start by prepping all your ingredients before cooking.
- Sauté the chicken, then remove it from the pan and set it aside until the end of cooking time.
- Then sauté the onion until it’s beginning to soften before adding the ginger and garlic.
- Next add the spices to the pan and cook until fragrant, about 30 seconds.
- Add the butternut squash cubes to the pan along with the coconut milk and broth.
- Simmer until tender, about 15 minutes.
- Then add the roughly chopped spinach in at the end of the cooking time, along with the garam masala.
- For spinach the heat of the curry will cook it, but for kale you’ll need to simmer the curry a couple more minutes.
- Season to taste with salt and freshly squeezed lime juice.
- Serve with freshly chopped cilantro, lime wedges, and your choice of sides.
