Thursday Nugget

Recipe of the Week

Chicken Butternut Squash Curry


  • 3 cups Butternut Squash (diced)
  • 1 lb. Chicken (cooked & diced)
  • ½ cup Red Onion (diced)
  • ½ cup Yellow Onion (diced)
  • 1/3 cup Red Bell Pepper (diced)
  • 1 cup Kale (de-stemmed & chopped)
  • 2 ½ cups Coconut Milk
  • 1 ¼ tablespoon Curry Powder
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Ginger (ground or fresh)
  • ½ teaspoon Garlic Powder
  • 1 ¼ tablespoon Fish Sauce
  • ½ tablespoon Sesame Oil
  • ¾ tablespoon Lime Juice
  • 6 – 7 Thai Basil Leaves
  • Salt & Pepper to taste


Sautee the onions with curry powder, cardamom, ginger, garlic powder, salt, and pepper. Add the red bell peppers, butternut squash, and coconut milk, and bring to a boil. Add the kale and cooked chicken. Add the fish sauce, sesame oil, lime juice, and basil leaves. Remove from heat. Combine all ingredients and stir thoroughly. Serve over brown rice or quinoa.


About rrluthi

Certified fitness expert with a passion for educating and empowering the 55 and better "chronologically-enriched" population about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, and group exercise instructor—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, public speaking, corporate wellness program facilitation and senior fitness program support.
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4 Responses to Thursday Nugget

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