Coconut Curry With Kabocha Squash

1. Warm the coconut oil in a Dutch oven over medium heat. Sprinkle the chicken with salt and pepper evenly on both sides. When the oil is shimmering, add the chicken in a single layer.
2. Cook the chicken for 5 minutes on each side. When done, the chicken should be golden brown and have an internal temperature of 165°F.
3. Next, add the squash and bell pepper to the pan. Cover and cook for 10 minutes until they have softened slightly and the squash is bright orange.
4. Pour in the broth, coconut milk, coconut cream, curry paste, and honey. Mix until well combined and a cohesive sauce forms.
5. Reduce heat to low, and let the curry simmer for 30 minutes, stirring occasionally.
6. The curry is done when the liquid has slightly thickened and coats the chicken and squash pieces.
7. Serve over cooked white rice and top with a generous sprinkle of fresh basil or cilantro.

KIDS NOTE: If your kids aren’t ready for spice, separate the batches at step 4 and omit the curry.

RESISTANT STARCH

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Letting rice cool creates resistant starch, a type of carbohydrate that resists digestion in the small intestine. This can help support steadier blood sugar, feed beneficial gut bacteria, and slightly reduce calorie absorption.