Cut up chicken and season with salt and pepper (a generous pinch of each). Prep butternut squash, garlic, ginger, green beans and bell pepper as noted. If serving with cauliflower rice or white rice, prepare as well.
In a large skillet over medium high heat, add coconut oil. Once the oil is hot, add chicken to cook, stirring occasionally, until the outside of of the chicken is white, about 5 minutes.
Add the squash, garlic, ginger, curry powder, corriander, fire roasted tomatoes, coconut milk, green beans and bell pepper. Stir to mix everything together.
Bring to a rapid simmer, then reduce heat to medium low, cover and simmer for 10-12 minutes until the chicken is fully cooked through and the squash and other veggies soften. Taste and season wiht more salt and pepper as desired.
Serve over rice or cauliflower rice and top with cashews and fresh cilantro. Enjoy!
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