Chicken Stew with Butternut Squash, Carrots & Lentils

A stew or a soup, not sure, but the flavor is mouth watering. This one has to go on our favorites list. This dish can be made as mild or spicy as you prefer, but in my opinion a curry dishes is like a good bowl of chili; it should kick back at least a little. What is Alpha-gal?

Servings: 10 to 12     Prep time: 60 min     Cooking time: 10 to 30 min simmer time
    Ready to eat in: 1 hr 30 min
Utensils: Large stock pot, rice cooker

Chicken Butternut Stew
1 qt chicken stock - keep at a low boil while cooking then turn to simmer
1 qt vegetable stock - less one cup for use in the rice
2 tsp salt - plus or minus depending if your broth is salted or not
tsp fenugreek seeds - or substitute 1 tsp brown mustard and 1 tsp maple syrup
1 tab curry powder - plus or minus to taste
tsp cayenne pepper - plus or minus to taste
tsp ground nutmeg
tsp fresh ground pepper
3 stalks celery - bias cut " pieces
5 large carrots - bias cut thin slices
1 lg onion - diced
4 or 5 lg red potatoes - diced, peeling on, about 1 to 2 cups
2 cups butternut squash - peel, remove seeds and cut into " cubes
3 chicken breast - cut into " cubes
1 heaping tab fresh grated ginger
5 lg cloves garlic - minced
can coconut milk
salt and spice with more cayenne and curry to taste
Cilantro - for garnish - optional
Rice & Lentils
1 cups brown or white rice - rinsed and drained
1 cups red lintels - rinsed and drained
3 cups water
1 cup vegetable stock
1 tsp sea salt


Note: If you follow my recipes you know I always cook the soup as I cut up the ingredients. Start the stock to a low boil and start cutting and adding the ingredients in the order listed. When you are finished cutting vegetables the stew or soup only needs to simmer until serving time. If your are going to use a crock pot just add everything and make sure the chicken and potatoes are properly cooked before serving.

Start heating the stock. Prepare the rice and lentils in a rice cooker or sperate pot an hour before serving so that the lentils have time to fully absorb the liquid. Start cutting and adding the ingredients listed above in the order listed. Add the grated ginger, garlic and coconut milk after the chicken is cooked, turn the heat to simmer. If you do not have a butternut squash use a sweet potato. Let stand a few minutes and serve over the rice and lentils.

Alternative Recipe Ideas

  • Substitute chicken for a firm white fish or shrimp, add last so not to over cook the fish, when the fish is cook it is ready to serve.
  • Add cooked chick peas to the stew or as a substitute for the chicken.
  • Substitute sweet potatoes for the butternut squash.
  • Add caned stewed tomatoes.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm