By: Crafted by Willy Street Co-op © 2016. Converted for home use by Local Thyme.
You can now create this popular dish from the Willy Street Co-op at home!
Time: Preparation 10 mins
Cooking 30 mins
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 1 red bell pepper
- 1 yellow onion
- 1.5 t minced garlic
- 2 T grated ginger
- 1 butternut squash
- 1 lb boneless, skinless chicken thighs
- 14 fl oz coconut milk
- 1 T apple cider vinegar
- 1 T curry powder
- 0.666667 t salt
- 0.25 c chopped fresh cilantro
Preparation
In a large, heavy soup pot, heat the oil over medium-high heat until it shimmers. Stir in the bell pepper and onion, and sauté until tender, 7-8 minutes. Stir in the garlic and ginger and cook until fragrant, about a minute longer.
Stir in the butternut squash, chicken, coconut milk, apple cider vinegar, curry powder, and salt. Bring to a boil, skimming any foam that rises, then reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through to an internal temperature of 165˚, and the squash is tender, about 15-20 minutes. Stir in the cilantro. Taste and adjust seasonings, and serve.
