Ingredients
1 small butternut squash cubed
1 large chicken breast cut into cubes
1 small red onion diced
1 med size green or red pepper diced
½ cup of cashew nuts
1 cup of chick peas
½ cup of coconut milk
1 cube of chicken stock
2 heaping table spoons of powdered curry of your choice
½ table spoon of ground ginger ¼ table spoon of ground cumin
2 large bay leaves
¼ cup of raisins
2 large cloves if garlic
Salt and pepper to taste
Peel the butternut squash and cut it into cubes. Cook your chicken and squash for about 5 minutes in a deep pot with a touch of canola oil. Add the onions, peppers, bay leaves, and all the spices. Don't over cook the vegetables. Next, add all the remaining ingredients. The cooking for this phase is just to mix in all the ingredients and serve right away. The liquid should be thick. Don't forget, there's salt in the chicken stock.
1 small butternut squash cubed
1 large chicken breast cut into cubes
1 small red onion diced
1 med size green or red pepper diced
½ cup of cashew nuts
1 cup of chick peas
½ cup of coconut milk
1 cube of chicken stock
2 heaping table spoons of powdered curry of your choice
½ table spoon of ground ginger ¼ table spoon of ground cumin
2 large bay leaves
¼ cup of raisins
2 large cloves if garlic
Salt and pepper to taste
Peel the butternut squash and cut it into cubes. Cook your chicken and squash for about 5 minutes in a deep pot with a touch of canola oil. Add the onions, peppers, bay leaves, and all the spices. Don't over cook the vegetables. Next, add all the remaining ingredients. The cooking for this phase is just to mix in all the ingredients and serve right away. The liquid should be thick. Don't forget, there's salt in the chicken stock.
