4 lbs. boneless skinless chicken thighs, cooked and diced
5 lbs. butternut squash peeled and cubed into 1 in. pieces
1/4 lb. red pepper medium diced
1/4 lb. green pepper diced
4 C. yellow onions medium diced
4 C. coconut milk
3 Tbsp. apple cider vinegar
1 1/4 C. olive oil
1 1/2 Tbsp. Sea salt
1/2 Tbsp. black pepper
3 Tbsp. curry powder
2 Tbsp. minced garlic
2 C. Basmati rice
4 C. water or vegetable stock
1/2 bunch cilantro
DirectionsSeason chicken with half the amount of salt and pepper. Place on a lined baking sheet (parchment paper or foil). Bake at 350 for 12-15 minutes. Set aside when done. When cooled enough to handle dice chicken in medium size pieces. Using a heavy bottom saute pan, pre- heat with olive oil in pan. When hot, add onions and peppers. Saute the vegetables until tender. Onions should be translucent and the peppers should be a little soft. Add the garlic, ginger and remaining salt and pepper. Continue to cook for another 2 -minutes, lower heat. Add curry powder and coconut milk and stir to incorporate very well. Add diced chicken and stir again to coat all chicken pieces with sauce. Simmer on low for 10 minutes.
While chicken and sauce simmer, in a medium size pan, add rice and toast until rice begins to smell nutty. This takes about 2 minutes, add stock and cover pot. Lower cooking heat to simmer. Do not allow the liquid to boil. Do not disturb the rice while cooking. Cook covered rice for 12 minutes, remove from heat leaving the lid on and allow to set for another 10 minutes. Remove the lid and fluff the rice. Add chopped cilantro and mix well.
Serve with rice on a plate or bowl and chicken and squash curry spooned over the rice. Goes great with toasted pita or Naan bread on the side. Enjoy!