Chicken curry happens a lot at our house. It’s not always planned either, but I try to have curry powder and coconut milk on hand for when a craving strikes. I’m not picky with the vegetables as curry is pretty forgiving. I did however, plan this recipe. During my recent appointment with my Holistic physician, Justin Penoyer, I acquired some samples of his new spice blends, AcroAma Blends. Make sure to scroll down to take advantage of their special offer for my readers!

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The great thing about these spices is they are 100% certified organic and free of any GMO’s, fillers and anti-caking agents. The spices are not available in Southern California stores yet, but you can order them online. 🙂 The sample I was most excited about was the Mid-Eastern which is their organic Curry seasoning. So with my AcroAma Mid-Eastern spice jar as my inspiration, I came up with the vegetables I wanted in this curry. Way back in December (can’t believe it’s February already?!), I had an amazing Pumpkin Curry at this restaurant in the Mission District in San Francisco. Since pumpkins are a little difficult to find in February, I decided pumpkin’s sweeter cousin, butternut squash, would be just as good. I was very happy with the results! Creamy coconut, fragrant curry, spicy, and sweet – all in one bite. Serve the curry on a serving of brown rice and indulge! Please try this out friends!

Chicken & Butternut Squash Curry

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2 T olive oil

1 lb boneless and skinless chicken breast, cubed

1 (1-inch) piece fresh ginger, peeled and minced

Approx 3 T AcroAma Mid-Eastern spice

1 t fish sauce

1 T chili garlic sauce

1 yellow onion, diced

4 cloves garlic,

1 leek, thinly sliced

1 small butternut squash, halved

1 rutabaga, peeled and chopped

1/2 c broccoli, chopped

2 carrots, peeled and sliced

1 can light coconut milk

2 T coconut aminos (or soy sauce, not gluten free if using  soy sauce)

Directions:

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Drizzle with EVOO and season with salt and black pepper. Also, add rutabaga tossed in EVOO and salt and pepper. Roast 35 minutes or until flesh is fork-tender.

Heat the olive oil in a large work or saute pan over medium high heat. Add the garlic and ginger and cook for 30 to 60 seconds.

Add the leek and onions and cook for 3 to 4 minutes. Transfer them from the pan to a bowl and set aside.

Add more oil to the pan if necessary, then add the chicken. Stir-fry until browned on all sides. Return the onion mixture to that pan.

Add the Mid-Eastern spice and stir-fry in the pan for a minute to bring out the flavors (your kitchen will smell delectable at this point).

Add the coconut milk, coconut aminos, and carrots, bring to a bill, then lower the heat and simmer for 3 to 5 minutes.

Add the broccoli and simmer for another 10 minutes, stirring occasionally.

Around this time, your squash and rutabaga should be done. Remove from oven and let cool. Then peel butternut squash and cube. Add the squash and rutabaga into the curry.

Serve with organic brown rice.

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I thought the AcroAma Mid-Eastern curry was fantastic. It definitely has some kick to it, without losing the cumin and coriander notes. I would say it would be around a 4 0r 5 if you were to order at a restaurant. The squash combined with the coconut milk adds natural sweetness.

I’m delighted to pass along a special offer from AcroAma Blends – buy 2 spice blends and get 1 free!! If you would like to try out these amazing spices, all you need to do is go to Facebook and like their page. Then simply go to their website and click on the contact us tab to sign up for AcroAma’s monthly recipe. In the questions/comments field, indicate “Blissonthis” sent you, your 3 spice selections, and sizes preferred (sample, 3oz, or 8oz).