Coconut Jerk Chicken

• 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

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.

olive oil, curry powder, caribbean jerk seasoning, chicken bouillon granules, yellow onion, garlic, skinless, butternut squash, button mushrooms, green onions, coconut milk, tomatoes, tomato juice, white sugar

Taken from www.allrecipes.com/recipe/132549/coconut-jerk-chicken/ (may not work)