Instructions

Chili Instructions:

1. In a large skillet, over medium high heat, sauce garlic, onion, and ginger in coconut oil until onions are soft.
2. Add curry paste, palm sugar, and lime juice and stir to combine.
3. Add remaining ingredients.
4. Bring to a boil and cook about 5-10 minutes or until squash is tender.
5. Add chicken to heat through.
6. Add a squeeze fresh lime juice before serving (optional).
7. Top with fresh chopped cilantro.

Naan Instructions:

1. Add yeast, sugar, and water to bowl of a stand mixer. Stir to activate and let sit for 10 minutes.
2. Add the flour, baking soda, salt, baking powder, oil, milk and yogurt to the bowl.
3. Mix until flour is fully incorporated using the dough hook.
4. Remove dough and knead on a floured surface.
5. Place dough in a slightly greased bowl.
6. Cover and let rise for about an hour.
7. Cut dough into 6-8 equal pieces.
8. Roll into circles. Brush bottom with a little water.
9. Add to a screaming hot skillet (watered side down) coated with coconut oil.
10. Cook until brown on both sides.