La Petite Provence in Portland, OR makes the inferiority of all other breakfast joints extremely apparent. It is more magical than any French bakery I could ever imagine. Their croissants are heavenly, their portions are huge, and their entrees are so delicious that I have never gotten a chance to eat the roasted squash side dish that comes with the meal.
I have been to La Petite Provence twice this week and not wanting to waste a perfectly delicious side dish, I boxed up the roasted squash in hopes that I’d find a creative use for it. Well, I did! And I’ve got to say this is one of the most (if not the most) delicious entrees I have ever come up with. Try it!
Chicken and Squash Curry
salt, pepper, olive oil
2 Chicken thighs cut into strips
1 diced red pepper
1/2 teaspoon Curry Powder
1/4 teaspoon Cardamom
1 minced garlic clove
1 can coconut milk
1 teaspoon Better Than Bouillon Chicken Base
~ 1/2 cup roasted butternut squash
Step One: Salt and Pepper chicken as desired, with burner set to high, sauté in olive oil with red pepper.
Step Two: Sprinkle curry powder, cardamom, and diced garlic over chicken.
Step Three: Once Chicken has cooked through, pour can of coconut milk into pan. Add chicken base and stir to dissolve.
Step Four: Since my squash was precooked, I added it last.
Look at that beautiful color!
Step Five: Serve over rice. I used Basmati Brown Rice, which is ordinarily served with Indian dishes.
My tummy’s pretty happy with me right now.
Until next time,