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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a sauté pan over medium-high. Season chicken with 1/4 teaspoon salt. Add 1/2 teaspoon vegetable oil and chicken strips to pan. Sear for 2 minutes per side or until golden brown and cooked through (you may need to work in batches). Remove cooked chicken to a plate and set aside.

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  • Add onion and remaining vegetable oil to pan. Reduce heat to medium-low and cook, stirring occasionally, for about 2 minutes or until onion begins to soften. Add curry powder, cayenne pepper, cardamom, and tomato paste and mix. Deglaze pan with coconut milk, scraping up any cooked-on bits with a wooden spoon and mixing them into sauce.

  • Add squash to sauce and cover. Let simmer for 15 minutes or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, then add raisins and apple. Stir to combine. Divide evenly among four plates and top each with 1 tablespoon roasted pumpkin seeds.

Nutrition Facts

352 calories; fat 13g; saturated fat 5g; carbohydrates 32g; insoluble fiber 5g; protein 29g; sodium 444mg; calcium 81mg; iron 3mg.
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