Paleo, Whole30, and AIP chicken vegetable tikka masala

Ingredients:

3 pounds boneless, skinless chicken breast cut into bite size cubes

6 cloves garlic, minced

4 tsp. fresh ginger, minced

5 tsp. ground turmeric

2 1/2 tsp. ground coriander

2 1/2 tsp. ground cumin

1 tsp. ground ginger powder

1 tsp. garlic powder

Kosher salt

Pepper

2 tbl. extra virgin olive oil

2 sweet onions, diced

Two 15-oz cans butternut squash

Two 13.6-oz cans full fat coconut milk

1 pound acorn squash, peeled, seeded, and cubed

1 pound sweet potato, peeled and cubed

12 oz rutabaga, cubed

8oz carrot, peeled and thickly sliced

1 pound asparagus, woody ends trimmed and sliced in 1/2 inch pieces

If you are not following an autoimmune protocol you can also add 2 1/2 tsp. ground garam masala and the seeds of 4 dried árbol chiles (discard pods after releasing seeds)

Method: Season chicken with salt and pepper. In a large pot (I used my 9.5 quart dutch oven) sauté onion in olive oil with some salt over medium low heat. After a few minutes add garlic, ginger and chicken. Begin to sear chicken. Add spices and cook until chicken isn’t pink. Add butternut squash, coconut milk, and acorn squash. Bring to a simmer and cook 15 minutes. Add sweet potato, carrot, and rutabaga. Simmer 10 minutes. Add asparagus and simmer 5 minutes or to desired tenderness. Season to taste with salt and pepper. Makes 12- 14 servings for me.