Coconut curried chicken with squash, mushrooms, and basil

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Coconut curried chicken with squash, mushrooms, and basil

Coconut curried chicken with squash, mushrooms, and basil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

25–40 Minutes

We love one-pan meals like this easy, comforting coconut curry enriched with tomatoes and studded with tender mushrooms and squash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 10 ounces diced boneless skinless chicken breast
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • 1 organic yellow onion
  • 2 organic carrots
  • 1 organic yellow or other summer squash
  • ¼ pound organic cremini or other button mushrooms
  • 1 tablespoon curry powder
  • ½ cup coconut milk
  • ½ cup diced tomatoes
  • 4 or 5 sprigs organic fresh Thai basil
Ingredient IQ

Often mistaken for a single spice made from dried curry leaves, curry powder is actually a blend of spices. Recipes vary widely, but most include coriander, cumin, fenugreek, mustard seeds, chiles, black peppercorns, and turmeric for color. Cardamom, cloves, cinnamon, and ginger are also common additions.

Make It Ahead

The chicken curry (Steps 1, 2, and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the curry, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Step 4.

Nutrition per serving

Calories 530, Total Fat 32g (41% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 450mg (20% DV), Total Carb. 28g (10% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

  • Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper. 
  • Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch pieces. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.

While the chicken is browning, prepare the vegetables. 

2

Prep the vegetables

  • Peel and thinly slice enough onion to measure 1½ cups [3 cups].
  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Cut the mushrooms into quarters.

3

Cook the curry

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes. Add the squash and curry powder and cook, stirring occasionally, until fragrant and the vegetables start to soften, 1 to 2 more minutes. 

Add the coconut milk, tomatoes, and mushrooms and bring to a boil. Reduce to a simmer and add the chicken and any accumulated juices. Cover and cook until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

When the curry is almost done, prepare the garnish. 

4

Prep the garnish

  • Strip the basil leaves from the stems; coarsely chop the leaves.

Serve

Transfer the chicken curry to individual bowls, garnish with the basil, and serve.
Kids Can!
  • Measure the onion.
  • Strip the basil leaves.
  • Garnish with the basil.