Jeff says, "Vermont curry is a name brand that can be found in Asian markets. It's one that I've found to have the best flavor. It is a yellow curry in a compressed type of brick. Break off pieces and add to your dish. It will dissolve in hot liquids."
1. Preheat oven to 375 degrees. Place squash cavity side up on a baking sheet. Season with salt and pepper, a small pat of butter and a sprinkling of brown sugar. Bake uncovered until flesh can be pulled away from the skin.
2. Cook potatoes in boiling salted water over medium high heat until 3/4 done. Strain, cool and set aside.
3. In a 4-quart sauce pot, saute diced chicken breast in olive oil over high heat. Season with a little salt and pepper. When chicken is browned and caramelized, remove from pot and set aside.
4. Using the same pot saute onion in olive oil over medium heat until soft, 3 to 5 minutes. Add garlic and cook 2 more minutes. Do not brown.
5. Add scooped delicata squash and chicken or vegetable stock to onion-garlic mixture and stir in (Vermont) curry to taste. Bring to a boil, then reduce heat and simmer 5 minutes. Cool slightly, then place in a blender with ½ of the potatoes. Blend until smooth. Pour back into pot and add the remaining potatoes, chicken and coconut milk. 6. Season to taste with salt and pepper and serve.
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