Double Squash Chicken Curry

Name: Double Squash Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 (20 ounce) package butternut squash, chunks; 1 (12 ounce) bag trimmed 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

Submitted by TARGETreg Recipes

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photo by TARGETreg Recipes

Ready In:: 25mins
Ingredients:: 9
Serves:: 4

ingredients

1 (20 ounce) package butternut squash, chunks
1 (12 ounce) bag trimmed 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

directions

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 package’s 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.