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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Curried Winter Squash and Chicken Stew 1 lb. boneless chicken breast, diced 2 C. yellow onion, diced (1 large) 1 Tbsp. fresh garlic, minced 2 Tbsp. olive oil 2 Tbsp. curry powder 2 tsp. cumin, ground 1/2 tsp. cinnamon 1 1/2-2 C. chicken stock 1 (12-ounce) can coconut milk 2 medium red potatoes, washed and diced 1 large butternut or acorn squash, peeled, seeded and diced 1 (15-ounce) can diced tomatoes (do not drain) Salt and pepper to taste Fresh cilantro, chopped (for garnish) In a large (4 1/2-quart) pot, sauté the onion and garlic in olive oil. Add chicken and cook until onion is translucent. Add curry powder, cumin, and cinnamon. Cook for 1 minute. Add stock, coconut milk, potatoes, squash, and tomatoes to the pot. Bring to a boil, stirring slowly. Cover and simmer until potatoes and squash are just fork tender. Season with salt and pepper. Garnish with cilantro and serve. Good served with a green salad. Recipe adapted from Co+op Stronger Together recipe site |
