INGREDIENTS
2
lbs of organic boneless skinless chicken thighs
1
yellow onion, chopped
1
delicata squash, seeded and cut into chunks
1 can
full fat coconut milk
1 15 ounce can
of plain tomato sauce
2 cloves
garlic, chopped
1
heaping tbs of red curry paste
2 1/2 tsp
yellow curry powder
1 tsp
minced ginger
1 tsp
cumin
1 tsp
salt
1/2 tsp
black pepper
1/2 tsp
cinnamon
1/2 tsp
gram masala
1/4 tsp
cayenne pepper
1
bunch of curly leaf kale, stems removed and chopped