Butternut Chicken Coconut Curry Recipe

Ingredients For Butternut Chicken Coconut Curry Recipe

• 1 Medium red onion peeled halved and sliced in thin wedges
• 1 Juice of medium size lime
• 0.5 teaspoon Sugar
• 0.125 teaspoon Kosher salt
• 2 tablespoon Butter
• 1 Large onion peeled halved and coarsely chopped
• 1 Large yellow or orange bell pepper cored and roughly chopped
• 2 Medium cloves garlic roughly chopped
• 1.5 tablespoon Finely Grated Fresh Ginger
• 1 tablespoon Mild yellow curry powder
• 1 tablespoon Maple syrup
• 6 cup Low sodium chicken broth
• 5 cup Peeled and chopped butternut squash 1 medium small butternut squash
• 1 pound Baby carrots or regular carrots, peeled and coarsely chopped
• 1 Apple medium size golden delicious, braeburn, fuji, pink lady, etc
• 1 Large bay leaf
• 0.5 teaspoon 2 chili garlic paste
• 1 teaspoon Kosher salt
• 0.125 teaspoon Ground cinnamon
• 14 ounce Light coconut milk 1 can
• 12 ounce Boneless skinless chicken breasts, halved lengthwise and cut into thin 1/4 inch slices widthwise
• 1 Large egg white
• 1 tablespoon Corn starch
• 2 teaspoon Rice vinegar
• 1 teaspoon Oil
• Pickled red onions recipe above
• Salted dry roasted peanuts or honey roasted peanuts
• 1 Medium ripe mango peeled, stone removed and diced
• Fresh herb leaves mint, basil and/or cilantro