Careme

Ingredients

• Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack 1 lb $4.49/lb sale
• Butternut Squash 1 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Organic Kale 1/2 lb $2.99/lb or bunch
• Kroger Yellow Onion 3 lb Bag 1 medium onion $3.49 bag sale
• Ginger Root 1 tablespoon grated $4.99/lb
• Garlic 3 cloves $1.50 each
• Simple Truth Organic Low Sodium Free Range Chicken Broth 2 cups $1.79 sale
• Olive oil 1 1/2 tablespoons pantry
• Curry powder 1 1/2 teaspoons pantry
• Ground cumin 1 teaspoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the ingredients. Cut 1 pound sale chicken thighs at $4.49 per pound into bite-size pieces. Peel and cube 1 pound butternut squash at $1.49 per pound. Slice 1/2 pound carrots at $1.69 per pound. Strip and chop 1/2 pound kale from the $2.99 bunch or pound option. Dice 1 medium onion from the $3.49 sale onion bag. Mince 3 garlic cloves from the $1.50 garlic and grate 1 tablespoon ginger from the $4.99 per pound ginger root.
2. Heat 1 1/2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the diced 1 medium onion and cook 3 minutes until softened.
3. Add the 1 tablespoon grated ginger, minced 3 garlic cloves, 1 1/2 teaspoons curry powder, and 1 teaspoon ground cumin. Stir for 30 seconds until fragrant.
4. Add the 1 pound chicken thigh pieces and season with 3/4 teaspoon salt and black pepper. Cook 4 to 5 minutes, stirring, until the chicken loses its raw color and picks up a little browning.
5. Add the cubed 1 pound butternut squash and sliced 1/2 pound carrots. Pour in 2 cups Simple Truth low sodium chicken broth at $1.79 sale. Bring to a simmer.
6. Cover and simmer for 12 to 15 minutes until the 1 pound butternut squash is nearly tender and the chicken is cooked through.
7. Stir in the chopped 1/2 pound kale and simmer uncovered 3 to 5 minutes until the kale is wilted and tender and the broth has lightly thickened around the vegetables and chicken.
8. Taste and adjust the curry with more salt and pepper as needed. Serve the chicken, butternut squash, carrots, and kale in deep bowls with plenty of the gingery broth.