Coconut Curry Chicken and Butternut Squash Dish
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Recipe type: Healthy Meals
Serves: 6
Ingredients
- 3 tbsp coconut oil
- 3 cloves garlic
- 3 tbsp curry powder
- 2 tbsp turmeric
- 2 tbsp ginger powder
- 1 diced yellow or white onion
- 1 butternut squash
- ½ rotisserie chicken
- 1 can coconut milk
- 1 package seeds of change rice/brown rice ramen noodles/sautéed kale/spinach
- ½ cup of water
Instructions
- Preheat oven to 400•F.
- Heat up a large skillet on low heat and add 3 tbsp @thrivemkt coconut oil, 3 cloves garlic, 3 tbsp @simplyorganicfoods curry powder, 2 tbsp ginger, 2 tbsp turmeric, and 1 diced yellow or white onion. Mix together and heat for a few minutes until combined.
- Then add in 1 can coconut milk and ½ cup of water then bring to a boil. You can add more water if it's too thick.
- While it's heating up, peel and dice a whole butternut squash. Also shred half of a rotisserie chix from @wholefoods .
- Throw the butternut squash in a large glass Pyrex and then pour the coconut curry sauce over it. Bake for 15 minutes and then add the shredded chicken and taste the sauce. You can add more spice as well as salt and pepper if you wish.
- Bake for an additional 15 minutes to allow the chix to absorb the sauce. Then serve over @seedsofchange_us rice, brown rice ramen noodles, sautéed kale/spinach, or try any combo.
