Makes 4 servings.
1 tbsp vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tbsp minced ginger root
2 cloves garlic, minced
1 tbsp curry paste
1/2 tsp each salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced Washington Granny Smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
1) In deep skillet, heat oil over medium high heat. Add onion, carrot and celery;
cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in
ginger root, garlic, curry paste, salt and pepper and cook one minute.
2) Pour in coconut milk and chicken stock and bring to a boil. Add squash and
reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until
apples are tender but still hold their shape, about 10 minutes more.
3) Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Chef’s Tip: Replace 1/2 cup (125 mL) of the chicken stock with your favorite dry
white wine for an ideal entertaining meal.