|Day four, my obsession with acorn squash is getting worst|
Turning on the oven when it's 90F outside is just a bad idea, stove top being the next best thing, I decided to make a curry. Now I know that curry usually equals rice but not in my house. While I could make the keto-given cauliflower rice, I'm not a huge fan of it, it gets very mushy, I did make fried rice with it and it was really good but I decided to go the vegetable's way with this particular curry. When you bulk up your recipe with vegetables, you don't have to worry about silly things like rice or potato.
Acorn Squash Chicken Curry
Prep Time 5 minutes
Cooking time 30 minutes
1 acorn squash (Top and bottom removed, seeds removed I got 24oz of flesh)
1 lb of boneless chicken breasts (3 small half-breasts)
1 white onion
2 cloves of garlic
1 green pepper
2 cups of chicken broth
2 tbsp ground ginger
1 tbsp turmeric
2 tbsp cumin
1 tbsp curry powder
1 tbsp garam masala
1 handful of fresh cilantro
1/2 tsp salt
1/2 tsp pepper
1- Heat up some oil in a big and wide skillet (big enough to hold everything)
2- Dice the squash, pepper and chicken breasts in bite size (1 inch) and mince the onion and garlic.
3- Throw the onion and garlic in the pan, sauté for a few minutes and add the chicken. Cook on all sides until white
4- Mix your dry spices together and add to the pan. Give it a good stir until the chicken is coated with it.
5- Add the squash and pepper and pour the chicken broth over everything. Bring to a boil and cover. If you don't have a big enough cover for the skillet, use a cookie sheet over it. Turn the heat down to simmer for 15 minutes.
6- Add the fresh cilantro before serving. Enjoy!