Ingredients
6
6 servings
- •2 tablespoons olive oil
- •2 teaspoons curry powder
- •2 teaspoons dry Caribbean jerk seasoning
- •2 teaspoons chicken bouillon granules
- •1 yellow onion, coarsely chopped
- •1 teaspoon fresh minced garlic
- •2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
- •1 cup peeled, seeded, and diced butternut squash
- •8 ounces button mushrooms, sliced
- •1 bunch green onions, cut into 1/4-inch pieces
- •1 (13.5 ounce) can coconut milk
- •1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
- •½ cup tomato juice
- •1 tablespoon white sugar
Instructions
- Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
- Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.
Nutritional Facts
Per 6 servings
- Calories: 419
- Carbohydrate: 21g
- Fat: 21g
- Fiber: 5g
- Protein: 40g
- Sugar: 10g
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