Chicken Curry with Bok Choi and Winter Squash
- 8 oz butternut squash: cooked until soft.	- 1/8 tesapoon dark sesame oil
- 1/2 teaspoon sweet curry powder (from the grocery store)	- 1 head of bok choi; chopped into 2 inch pieces (leaves separated from stems)
- Salt and Pepper	- 1 teaspoon cornstarch
- Non stick cooking spray or olive oil	- 1 cup chicken broth
- 2 cloves garlic minced	- 1 teaspoon soy sauce or tamari
- 1 jalapeno/Serrano; diced (with seeds)	- 1/2 cup of coconut milk
- 1 pinch dried oregano	- 2 tablespoons fresh cilantro
- 4 oz skinless chicken meat cubed	- 4 – 3/8 ounce spinach and barley pasta cooked
- Game plan: cook squash. Sauté chicken with garlic; add bok choi and saute. - Add seasonings: Curry Powder, Salt & Pepper, jalapeno/Serrano, oregano. Add the spoonfuls of cooked squash. Make the gravy. Serve on cooked pasta or rice. - Cook whole squash as directed, in conventional oven or microwave. Allow to cool 2-4 minutes. Remove seeds and strands. Remove spoonfuls of the pulp from rind. Set aside. - Heat a 3-quart nonstick saucepan over moderately high heat with olive oil. - Season the chicken with salt and pepper. Brown the chicken with garlic, shaking the pan often, for about 6 minutes. Add the seasonings and stir to coat the chicken and warm the spice. - Add the sesame oil to the pan and sauté the bok choi until bright green - crisp tender. Add the spoonfuls of cooked squash. - Make the sauce: add the cornstarch-broth solution. Heat, stirring, until slightly thickened. Add the coconut milk and bring just to a boil. - Reduce heat to simmer 1 to 2 minutes. Taste and adjust seasonings, including curry to taste. Add peanuts and cilantro leaves. Serve on cooked pasta or rice. - NOTES : Have you tried the new pastas? The ones made from grains other than wheat? We served this sauce with spinach barley noodles: came in a 4-serving package. The noodles cooked faster than expected.