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Posted on: August 29th, 2018 by Kathy Cassabon No Comments



2 tablespoon EVOO
2 teaspoons curry powder
2 teaspoons Jerk Seasoning, or to taste
2 teaspoons chicken bouillon granules
1 medium yellow onion, coarsely chopped
1 tablespoon Oh! so Garlic! Seasoning
2 pounds boneless, skinless chicken breast, cut into ½ inch cubes
1 cup peeled, seeded and diced butternut squash
8 ounces fresh mushrooms, sliced
1 bunch green onions, sliced and divided
13.5 ounce can coconut cream
28 ounce can whole peeled tomatoes, chopped, juice reserved
½ cup reserved tomato juice
1 tablespoon white sugar
2 cups cooked rice

1. Heat EVOO in a large skillet over medium high heat. Stir in curry powder, Jerk Seasoning, bouillon granules, yellow onion and Oh! so Garlic!  Cook for about 2 minutes, stirring.
2. Reduce heat to medium, add chicken and continue to stir; cook 6 to 8 minutes longer. Stir in the squash and mushrooms. Reserve 1 tablespoon green onion for garnish, and stir in the remaining amount.  Continue to stir and cook 2 minutes longer.  Pour in coconut cream, tomatoes, sugar and ½ cup reserved tomato juice.  Reduce heat to low, and simmer 35 to 40 minutes, stirring occasionally.
3. Serve, over steaming rice and garnish with green onions.



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