Chicken, Apple & Squash Curry with Rice (serves 8-10)

  • 1 whole chicken – cooked, de-boned and shredded
  • 2 Tbs. olive oil
  • 2-3 yellow squash – chopped into bite sized pieces
  • 3 garlic cloves – minced
  • 2 onions – chopped
  • 1 Tbs. fresh grated ginger
  • 2 Tbs. curry powder
  • ½ tsp cinnamon
  • ¼ tsp cumin
  • 1 28 oz. can crushed tomatoes
  • 1 can coconut milk
  • 3 apples – peeled, cored and chopped
  • 1 Tbs. brown sugar
  • Salt to taste

1. In a large pot add oil, garlic, onions, and ginger and cook for 3 minutes.  Stir in squash and cook for additional 2 minutes.

2. Stir in curry, cinnamon, and cumin.  Cook for 1 minute.  Add tomatoes and coconut milk.  Salt to taste.  Boil.  Reduce heat; add shredded chicken to the pot.  Cover and cook for 15-20 minutes.

3. Add apples and brown sugar.  Cook uncovered for 5 minutes.

This keeps well, covered, in a warm oven or crockpot.

Serve with brown rice.

 

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