Chicken And Squash Curry

• 2 (14 oz) skin-on chicken breasts on the bone
• 1 None onion, halved
• 1 None carrot, chopped
• 7 oz celeriac, chopped
• 3 None leeks, sliced
• 2 None bay leaves
• 6 None allspice berries
• 2 tbsp butter
• 3 1/4 lb winter squash, peeled, deseeded and diced
• 2 tbsp curry powder
• 1 (13.5 oz) can coconut milk

1. Combine chicken, onion, carrot, celeriac and 1 leek in a saucepan with 10 cups water. Add bay leaves and allspice berries and season. Bring to a boil, reduce heat and simmer for 30 mins. Set chicken aside. Strain stock.
2. Heat butter in a saucepan and saute squash and remaining leeks for 5 mins. Sprinkle with curry powder and cook for 2 mins. Add stock and bring to a boil. Reduce heat and simmer for 15 mins.
3. Remove bones from chicken and cut into cubes. Add to squash along with coconut milk. Bring to a boil and season.

chicken breasts, onion, carrot, leeks, bay leaves, berries, butter, winter, curry powder, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/24516 (may not work)