Ingredients

1 Butternut squash peeled and cubed into about 1/2 inch dice
1 Small onion chopped
1 Large bunch of kale (I prefer curly leaved)cut into 1/8 inch thin ribbons
2 cans Coconut milk
Water: approximately half a can x2 of water to rinse residual solids into pan
1 1/2 to 2 cups Roasted cashew (salted or unsalted)
1 tablespoon Cumin seeds
1 tablespoon Coriander seeds
1 teaspoon Curry
1 teaspoon Cinnamon
2 tablespoons Olive oil
1 pound Chicken breast cut into bite sized cubes

Description

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