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Categories:
butternut squash green beans vegetable oil onion kosher salt chicken Archer Farms curry powder pumpkin coconut milk
Viewed: 59 - Published at: 7 years agoIngredients
- 1 (20 ounce) package butternut squash, chunks
- 1 (12 ounce) bagtrimmed steam-in-the-bag green beans
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- kosher salt & freshly ground black pepper
- 1 lb boneless skinless chicken thighs (cut into 1-inch chunks)
- 3 tablespoons Archer Farms curry powder
- 1 cup canned pumpkin (pure)
- 1 (14 ounce) can coconut milk
Method
- In a large microwave-safe bowl, combine the squash and 1/4 cup water.
- Cover with vented plastic wrap.
- Microwave until the squash is tender, about 10 minutes.
- Microwave the green beans according to the packages directions.
- Meanwhile, heat the oil in a large saucepot over medium-high heat.
- Add the onion and a pinch each of salt and pepper.
- Cook, stirring occasionally, until the onion is just translucent, about 3 minutes.
- Add the chicken and cook, stirring occasionally, until it just loses its pink color, about 3 minutes.
- Add the curry powder and pumpkin and cook, stirring, for 1 minute.
- Stir in the coconut milk and bring to a boil.
- Stir in the squash with its the cooking liquid in the bowl and the green beans.
- Reduce the heat to simmer until the chicken is just cooked through, about 2 minutes.
- Season to taste with salt and pepper.
