And for tonight’s special we will be serving Sweet Cheeks Curry delight!
I have been eating so very well lately at Sweet Cheeks HQ! And it’s all thanks to you! I have always loved cooking and always prepared all of my meals at home. But since I have begun sharing them with you, I’ve been exploring new recipes, modifying old recipes and cooking cooking cooking to my heart’s content and stomach’s delight! I want to make sure you have the best tasting recipes and so what’s a gal to do but try them all out on herself first. It’s such a chore ; ) I really should start having dinner parties.
Here is yet another absolutely delicious recipe which I’m proud to say that Shirley tasted and told me she would pay money for at a restaurant! And we don’t just say that here at HQ.
1 small butternut squash
1 teaspoon crushed garlic
3 tablespoons coconut oil
1 onion, chopped
2 chicken breasts, sliced
1/2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp pepper
1/3 tsp chili powder
1 tablespoon cumin
1 can coconut milk
First things first, cut the butternut squash in half. Put the squash with the cut side down in an oven safe dish with about 1 inch of water covering the bottom of the pan. Cook in the oven at 350 degrees for 35 minutes, or until soft. Let it cool for a little while and then scrap out the squash meat with a spoon and set aside. It should be nice and soft and mushy.
Heat coconut oil in a skillet over medium high heat and add the garlic and onion. Saute for a few minutes until the onion begins to soften and brown. Mix often so the garlic doesn’t burn. Add the chicken and continue cooking for about 1 minute. Add the butternut squash meat, coconut milk plus all the spices, salt and pepper to the pan and stir to mix.
Once mixed, turn the heat down to a simmer, cover the pan and cook for about 15 minutes or until the chicken is cooked through.