Fall Curry Chicken (makes 4 servings)

Ingredients:


1 pound boneless, skinless chicken breast, cut into ¼-inch strips
½ teaspoon salt
1 tablespoon tomato paste
1½ teaspoon vegetable oil
1 cup light coconut milk
1 small onion, diced
1 butternut squash, peeled and cut into ½-inch cubes
2 teaspoon curry powder
¼ cup golden raisins
¼ teaspoon ground cayenne pepper  
1 Granny Smith apple, diced
2 pods cardamom
¼ cup roasted pumpkin seeds



Directions:


Preheat a sauté pan over medium-high. Season the chicken with ¼ teaspoon of salt. Add ½ teaspoon vegetable oil and chicken strips to pan. Sear for 2 minutes per side or until golden brown and cooked through. Remove cooked chicken and set aside. Add onion and remaining vegetable oil to pan. Reduce heat to medium-low and cook, stirring occasionally, until onion begins to soften. Add curry powder, cayenne pepper, cardamom and tomato paste. Deglaze pan with coconut milk, scraping up any cooked-on bits and mixing them into the sauce. Add squash to sauce and cover. Let simmer for 15 minutes or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, add raisins and apple and stir to combine. Divide evenly among four plates and top each with 1 tablespoon of roasted pumpkin seeds.



Nutrition Information:


Serving size:
Calories: 352
Fat: 13g
Protein: 29g
Carbohydrates: 32g
Fiber: 5g