Fall Bounty Chicken Curry

  • 2 T. coconut oil
  • 3 boneless, skinless chicken thighs or 1 turkey tenderloin, cut into bite-sized pieces
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 tsp. grated fresh ginger
  • 2 T. sweet curry powder (hot is also fine)
  • 1 T. ground coriander
  • ½ T. ground cumin
  • 1 tsp. smoked paprika
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 T. tomato paste
  • 1 c. pumpkin or butternut squash puree
  • 2 c. chopped summer squash or cubed turnips
  • 1 chopped red pepper
  • 1 c. chicken stock
  • 1 can (14 oz.) full fat coconut milk
  • 1 T. corn starch mixed with 2 T. cold water to make a slurry
  • 2 c. spinach spinach leaves or turnip greens
  • Steamed rice, for serving

Heat the coconut oil in a large skillet over medium-high heat.

Add the chicken or turkey and cook for 5 minutes, turning occasionally, until seared.

Add the onion to the pan (along with the chicken or turkey still there) and cook for 5 minutes, stirring often, until softened.

Add the garlic, ginger, curry powder, ground coriander, cumin, smoked paprika, cinnamon, salt, and pepper. Stir and cook for another minute.

Add the tomato paste, pumpkin or butternut squash puree, summer squash or turnips, red pepper, chicken stock, and coconut milk (shake the can vigorously before opening it to loosen the contents).

Bring the mixture to a gentle boil, then reduce the heat to simmer gently, stirring occasionally, for 10 minutes or until the chicken or turkey is cooked through.

Stir in the cornstarch slurry and stir until the curry is thickened. Stir in the spinach (it should wilt quickly) and turn off the heat.

Serve the curry with steamed rice.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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