Chicken Coconut Curry

Instructions

1. Using a large pot (9 qts is ideal) heat coconut oil over low-medium heat and add onion, celery, carrots, thai chile, ginger and garlic.
2. *Control the heat of the chile by removing the seeds and membranes, giving rise to the seeds if you want a mild curry.
3. Let the flavors permeate the coconut fat until the onion becomes translucent – about 7 minutes.
4. Add mustard seed and curry powder then stir.
5. Add chicken and mix well until chicken browns – about 15 minutes.
6. Add water and manna and let heat until manna melts.
7. Add butternut squash quarters. Let cook on medium heat for 30 minutes.
8. Remove chicken and butternut squash to cool (10-15 minutes).
9. Add cauliflower to the pot.
10. Debone chicken and remove skin then shred and return to pot.
11. Remove skin from butternut squash and chop into 1″ pieces, then return to pot to cook for another 30 minutes.
12. Add peas and spinach in last 5 minutes.
13. Serve alone, over rice, or with bread such as naan or a a hearty loaf.