Double Squash Chicken Curry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.