Butternut Squash Chicken Curry (Whole 30)

AHHHH, January. Hello. There are two things that always seem to happen to me come January. Confusion on what to eat and the need to get rid of stuff. My poor family.

First, eating after the holidays always feels bizarre to me. October through December there are such specific flavors: apples, cinnamon, pumpkin spice, nutmeg, eggnog. The savory stuff too: ham, turkey, roast, mashed potatoes. Soooo much food that warms you from the inside out. Then, January hits. The outside world is fuhhreezing, and unless you are very unlike me, there’s no way that juiced cucumbers and smoothies are on the menu. Okay, okay, I’m sure I could chug back a green drink with a smile on the right day, but when its cold out, I want warm spices and comfort food.

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Second, Marie Kondo has got me all crazed up to say “thank you” and “bye bye now!” to allllll my stuff. Ever since her book, (and now her show on netflix! Have y’all seen it?!) I keep having the same problem. Every once in a while, I gather every piece of clothing I own and put it on my bed. The idea being I will go through EV-ER-EE item and decide whether or not I still want it. Take note that I like to do this without forethought and the busier the week the better. It’s like I think to myself, “I will go through this today because there’s no way I can possibly throw such a mess onto the floor.” Tomorrow morning arrives and I’m lookin’ at a huge pile of clothes on the floor. For some reason I go through my entire house like this in January.

The recipe I’m sharing today helps both of these conundrums. One pot butternut squash chicken curry.

  It’s satisfying without being heavy, it’s warmly spiced, it’s protein and veg, (perfect post holiday situation!) it’s easy clean up (perfect meal to make when tired!). What more can a clothes purging, toys organizing, paper sorting, fiend ask for?

(On a serious note, I do feel very grateful to even have the ability to give things away. It is unbelievable to me that I have that luxury. I also don’t thank my things but the Lord, who is the giver of every good gift. That said, in defense of organizing, I feel like my gratitude increases when I thoughtfully decide what is in my home and what is not. I don’t agree with everything Marie Kondo says but I love utilizing some of it! Especially the folding. That’s just fun. Okay, serious note over. )

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This is totally it y’all. My idea of a nourishing, winter night meal. Serve with naan, over rice, or plain. I enjoy tossing some greens in at the end (kale, swiss chard, spinich). However you eat it, do so with a smile and someone you love. This freezes well so go ahead and make a double batch for another night this month!

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One Pot Chicken Curry (Whole 30)

★★★★★ 5 from 1 review

• Author: Come Sit At The Table
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 1x
• Category: Entree
• Cuisine: Indian

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Description

Whole 30 Chicken curry with butternut squash. This one pot meal is filled with warm spices lik

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Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless, chicken thighs
• 2 teaspoons sea salt
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 tablespoon curry powder
• Few grinds of course black pepper

Curry

• 2 tablespoons coconut oil.
• 1 large yellow onion, chopped
• 1 bulb fennel, trimmed and chopped
• 4 inch piece fresh ginger, peeled and minced, about 2 tablespoons
• 4 garlic cloves, minced
• 2 cups chicken broth
• 1 can coconut milk
• 2 bay leaves
• 24 oz cubed butternut squash (about 4 1/2 cups)
• Lemon juice from one lemon
• 1/2–1 teaspoon of salt (to taste)
• 1/4 cup mint torn
• 2 cups shredded kale or chopped spinach (optional)
• Naan, Cooked basmati rice or cauliflower rice (optional)

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Instructions

Chicken:

1. Mix the seasonings for the chicken in a bowl and rub into the chicken. Let sit while you prepare the veggies.

Curry:

1. In a large dutch oven over medium, heat the oil until melted and shimmering and add the onions and fennel with a pinch of salt. Cook stirring occasionally until lightly browned, 8-10 minutes. Stir in the ginger and garlic and stir for 1 minute. Add in the broth, coconut milk, bay leaves, and chicken. Cover and simmer gently for 25 minutes. (You may need to adjust the heat to maintain gentle simmer)
2. Stir in the butternut squash and cook until cooked through about 15 more minutes.
3. Remove the chicken and shred with two forks into bite sized pieces. Remove the bay leaves and let the curry simmer for 5 minutes.
4. Add the chicken back into the curry and stir in lemon juice and greens if using. Taste for salt (I used 1 teaspoon but you may need more or less depending on the chicken broth you use).
5. Serve in bowls, sprinkled with mint.

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Keywords: One pot butternut squash chicken curry whole 30