1lbboneless chickencut into cubes (breast or thigh)
1can coconut milk
1Tbspcorn starch + 1/4 cup water
In a large pan, heat olive oil at medium heat and add boneless chicken pieces. Season with salt and black pepper. Cook for 5-7 minutes until chicken is fully cooked through and browned. Remove from heat and set aside.
In a large pot, heat olive oil at medium heat and add onions. Sauté for 2-3 minutes until onions have softened. Add ginger, garlic, carrots, and acorn. Add spices and mix well until vegetables are evenly coated with spices. Add 1/2 cup of water, increase heat to medium high and cover. Cook for 5-7 minutes, until carrots and squash has softened.
Once carrots and squash have softened, add broccoli, mushrooms, and an additional 1/2 cup of water. Cook for 2-3 minutes at medium-high heat until it reaches a simmer. Add chicken and coconut milk. Let curry come to a boil.
In a small bowl, mix together corn starch and water. Add corn starch mixture to curry in a steady stream while continuously mixing. Cook for 1-2 minutes until curry has thickened. Remove from heat and serve over brown rice.
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