Fall Curry Chicken

Ingredients

1 pound chicken breast

1 butternut squash

2 apples

1/4 cup roasted pumpkin seeds

1 can coconut milk (1-2 cups)

1 onion

1/2 teaspoon sea salt

1 1/2 teaspoon olive oil

1 tablespoon tomato paste

1 teaspoon ground cayenne pepper*

1 teaspoon chili powder*

1 teaspoon dried oregeno

1/2 teaspoon cinnamon

1/4 teaspoon red pepper flakes*

1/4 teaspoon tumeric powder

*Could be substituted by 2 teaspoons curry powder total if you don't forget that you ran out of it...

Instructions
1. Peel butternut squash and cut into 1/2 inch cubes
2. Cut chicken into 1/4 inch strips and season with sea salt. Add 1/2 teaspoon oil and chicken strips to pan. Sear for two minutes per side or until cooked through. Remove cooked chicken to a plate and set aside.
3. Peel and dice onion and add it with 1 tsp oil to pan. Reduce heat to medium-low and cook, stirring occasionally, for about 3 minutes or until onion begins to soften. Add spices and tomato paste and stir. Add coconut milk.
4. Add squash to sauce and cover. Let simmer for 20 minutes or until squash has softened.
5. Return chicken to pan. Simmer for 2 minutes, peeling and dicing apples. Then add raisins and apple to pan. Stir to combine.
6. Top with roasted pumpkin seeds right before serving.