Caribbean Chicken Curry

Caribbean Chicken Curry with Butternut Squash and Red Bell Peppers Recipe slightly adapted from theperfectpantry.com 

Gluten free notes: This recipe is naturally gluten free 

Kid friendly notes: Chop veggies into smaller pieces, or just prior to serving blend some sauce with cooked veggies. Pour back into slow cooker and stir to combine, make sure to not include any chicken when you puree the veggies. 

INGREDIENTS:

Brown jasmine rice 

Marinade: 

8 cloves garlic, pressed 

6 green onions, white and green parts, minced 

2 Tbsp ginger root, shredded on small side of box grater 

2 tsp dried thyme leaves 

2 tsp ground allspice 

½ tsp ground cloves 

1 tsp honey 

Zest of 2 limes plus juice of 1 lime 

3 Tbsp tamari

 Curry: 2 lbs boneless, skinless chicken trimmed and cut into large bite-size pieces 1 Tbsp coconut oil 1 large onion, chopped 2 stalks celery, diced 4 C butternut squash (1 small squash), peeled and cut into 1 inch cubes 2 large red bell peppers, chopped 1 tsp fresh black pepper 1 tsp turmeric 1 tsp real kosher salt 1 C chicken broth, make sure it’s MSG and gluten free 1 jalapeno, seeded and ribs removed, minced 1-2 C coconut milk 2 tsp arrowroot (optional) Handful cilantro, chopped 

PREPARATION Cook rice according to package directions. Add all of the marinade ingredients into a large bowl, stir to combine. Add chicken and stir to coat chicken well, cover bowl and marinate in refrigerator at least 4 and up to 8 hours. In a heavy bottomed pan, heat coconut oil over medium heat. Add onion, celery, squash, and red bell pepper and sauté. Stir occasionally until onion is soft and translucent and the squash is starting to brown, about 5-8 minutes. Add pepper, turmeric, and salt and stir to combine. Sauté for 1 minute to bring out flavors. Add chicken and all of its marinade to the squash and red bell pepper mixture. Cook for about 5-6 minutes until chicken begins to firm slightly, stirring frequently. Add chicken broth and stir to combine. Turn the heat to high and bring curry to boil. Reduce to simmer and cover. Cook for 45 minutes stirring a few times. Add minced jalapeno and coconut milk. Bring back up to simmer and cook for 15 minutes. If curry is too thin, in a small bowl whisk together 4 tsp of water and arrowroot. Pour mixture into curry and it will thicken immediately. Remove from heat and stir in cilantro. Serve over hot brown rice