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Chicken Squash Curry

I keep telling myself that I should really use my crockpot more often. A fully cooked, hot meal ready and waiting after a long chilly day? What’s not to like? Well, I’ve got a little problem. My days are very, very long. Like, usually 12 hours long from the time I leave for work until I get from the gym in the evening. And, I’m only cooking for two.

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Prep Time: 20 | Cook Time: 25 | Ready In: 45
Ingredients: Print   Add to cart
US Metric
  • 2 tbsp (30 mL) vegetable oil
  • 1 lb (454 g) boneless skinless chicken thighs, cubed
  • 1 chopped onion
  • 2 hot green chili peppers, seeded and chopped
  • 2 cups (500 mL) cubed seeded peeled butternut squash, (about 1 lb/500 g)
  • 3 tbsp (45 mL) mild Indian curry paste
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1/4 cup (60 mL) chopped fresh coriande

Cooking Process:

In Dutch oven, heat half of the oil over medium-high heat; brown chicken. Remove to plate.

In same Dutch oven, heat remaining oil over medium heat; cook onion and hot peppers, stirring occasionally, until softened,

Nutritional Information:
cal 345
pro 25 g
total fat 19 g
sat. fat 3 g
carb 21 g
fibre 4 g
chol 94 mg
sodium 673 mg
potassium 928 mg
% RDI: -
calcium 10
iron 27
vit A 96
vit C 88
folate 17

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