Serves 4

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1 lb boneless skinless chicken thighs or breast, cut into 1 inch cubes

1 teaspoon plus two teaspoons garam masala

1.5 teaspoon salt

¼ teaspoon black pepper

2 tablespoons avocado or coconut oil

2 heaping cups peeled and diced red kabocha squash or butternut

½ onion diced

1 tablespoon minced ginger, peeled

2 cloves of garlic, minced

¼ cup tomato paste

1.5 teaspoon turmeric

Pinch of cayenne

1 cinnamon leaf (optional)

1 can (13.5 oz) full fat coconut milk

1 cup of frozen peas, thawed and drained

Fresh cilantro (optional)

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1. Combine the chicken with 1 teaspoon garam masala, ½ teaspoon salt and pepper in a medium bowl. Set aside.

2. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add squash with ½ teaspoon salt and toss to coat. Spread the squash in a single layer and cook without stirring for 5 minutes. Reduce the heat to low and cover. Cook for 10-15 more minutes. Transfer to a bowl.

3. In the same skillet add ½ tablespoon oil and the chicken. Cook for about 5-6 minutes until lightly brown. Transfer to the bowl with the kabocha squash.

4. Return the skillet to the heat and add the remaining ½ tablespoon oil. Add onions, ginger, garlic and ½ teaspoon salt. Cook, stirring occasionally until the onions are translucent for about 3 minutes. If they start to stick to the pan add a tablespoon of water.

5. Add the tomato paste, turmeric, cayenne, 2 teaspoons garam masala and cook stirring for about 30 seconds until the spices are fragrant.

6. Add the coconut milk and cinnamon leaf if using. Bring to a simmer. Cook for about 5 minutes.

7. Add the chicken and squash. Cook partially covered for about 10 minutes or until the chicken is cooked through and the squash is tender.

8. Add peas and cook for one more minutes.

9. Serve over rice.