Pumpkin Coconut Curry with Chicken

Name: Pumpkin Coconut Curry with Chicken
Ingredients: 3 T olive oil, divided; 1 pound boneless, skinless chicken breast, cut into 1-inch pieces; 1/2 onion, sliced; 1 T minced ginger; 2 large garlic cloves, minced; 2 plum tomatoes, diced; 1 15 ounce can pumpkin puree; 2 cups chicken or vegetable broth (low-sodium); 1 cup coconut milk (not sweetened); 2 t curry powder; 1 large pinch cayenne powder; 2 cups butternut squash, chopped into bite-sized pieces and roasted; 1/2 lime juiced; 1/2 cup chopped cilantro, plus extra for garnishing; Rice Select Texmati Rice, cooked, for serving

Pumpkin Coconut Curry with Chicken was pinched from <a href="http://www.thewickednoodle.com/pumpkin-coconut-curry-chicken/" target="_blank">www.thewickednoodle.com.</a>

"To roast butternut squash, place on a sheet pan, toss lightly with olive oil, salt and pepper, and roast at 450F until caramelized and fork-tender (about 15 minutes, depending on size). If your curry and cayenne have been sitting in your cupboard for awhile (over six months), add at the same time as the garlic. This will help bring out some of the flavor (do this any time you have older spices that need refreshing)...."

INGREDIENTS

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3 T olive oil, divided

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1 pound boneless, skinless chicken breast, cut into 1-inch pieces

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1/2 onion, sliced

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1 T minced ginger

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2 large garlic cloves, minced

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2 plum tomatoes, diced

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1 15 ounce can pumpkin puree

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2 cups chicken or vegetable broth (low-sodium)

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1 cup coconut milk (not sweetened)

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2 t curry powder

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1 large pinch cayenne powder

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2 cups butternut squash, chopped into bite-sized pieces and roasted

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1/2 lime juiced

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1/2 cup chopped cilantro, plus extra for garnishing

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Rice Select Texmati Rice, cooked, for serving

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