Ingredients

• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoons dry Caribbean jerk seasoning
• 2 teaspoons chicken bouillon granules
• 1 yellow onion, coarsely chopped
• 1 teaspoon fresh minced garlic
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 cup peeled, seeded, and diced butternut squash
• 8 ounces button mushrooms, sliced
• 1 bunch green onions, cut into 1/4-inch pieces
• 1 (13.5 ounce) can coconut milk
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 cup tomato juice
• 1 tablespoon white sugar

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
2. Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.