One-Pot Curry Chicken

Ingredients

• 2 – 3 boneless chicken breast – cut into small pieces
• ½ butternut squash – grated
• 1 large onion, chopped
• 3 – 4 cloves garlic, minced
• 1 inch ginger, chopped
• 1 inch scotch bonnet pepper, chopped
• 4 medium tomatoes, chopped
• 2 cups of fresh spinach
• 2 tablespoons Esmen’s Curry Powder
• 1 can (400 ml) of coconut milk
• ¼ cup chicken stock
• 1 teaspoon all-purpose seasoning
• 1 teaspoon garlic and herb seasoning
• Salt and pepper to taste
• 2 tablespoons coconut oil

Instructions:

1. Season the chicken with salt, pepper, all-purpose seasoning, garlic and herb
   seasoning and 1 tablespoon of Esmen’s Curry Powder, and set aside.
2. Heat 1 tablespoon of coconut oil in a large saucepan over medium heat for
   about 1 minute. Then add 1 tablespoon of Esmen’s Curry Powder and stir
   together.
3. Stir in the squash and season with salt and pepper.
4. Next add the onion, ginger, scotch bonnet pepper and garlic and sauté for 2
   minutes, until the onion starts to soften.
5. Add the tomatoes and sauté for another minute.
6. Create space in the center of the saucepan by pushing the vegetables to the
   sides.
7. Add a bit more oil to the middle and toss in the chicken. Stir together and
   cook for about 5 minutes.
8. Add the coconut milk and chicken stock, stirring everything together until
   well mixed.
9. Bring the curry to a boil, then reduce the heat and let it simmer for
   approximately 5 minutes, or until the chicken is fully cooked.
10. Finally stir in the spinach and let it cook until it wilts.
11. Take the saucepan off the heat, and your flavorful curry chicken is ready to
    serve.