butternut curry chicken

a little E.S.P...without correlating with eachother, janers and i made the same sunday dinner...

this butternut squash chicken curry thing from "keeping up" cookbook.

anything with butternut squash and coconut milk jump out at me.

i liked it, of course, sid was fine with it, and the kids were okay...

i think the texture of the pureed butternut squash kinda freaked em out.

like baby food texture.

overall, a good dish to try, especially when squash is in season.

i did, however, think the fish sauce is unnecessary for our fam.

it kinda made it stink the next day as leftovers and i couldn't even eat it.

i don't love fish in the first place, so i'll save myself the 5 bucks it costs for that sauce next time...

(this is jane's pic. mine didn't include veggies, per the request of the men in the home!)

BUTTERNUT CHICKEN CURRY

1 small butternut squash, seeded, peeled and diced (i pureed mine to make it less noticeable for the kids)

1 (14 ounce) can of unsweetened coconut milk, lite or regular

1 heaping tablespoon mild indian curry paste

1 medium onion, diced

3-4 chicken breasts, cut into bite size pieces

1 tablespoon brown sugar

1 tablespoon thai fish sauce.

Place squash in a microwave safe dish and add enough water to just cover bottom of dish. Cover and microwave for several minutes until squash is very tender. Drain water, mash squash slightly and set aside.

Bring 1/4 cup coconut milk and curry paste to a simmer in a large killet over medium heat, whisking constantly. Add onion and saute for 5 minutes. Stir in remaining coconut milk, sugar, and fish sauce, then add chicken and squash. Simmer until chicken is cooked through, stirring often, 6-8 minutes. Serve over rice, cous cous, or pilaf.