Serves 4

2 lbs boneless skinless chicken breasts
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 tablespoon garlic powder
Olive oil to coat the bottom of a skillet
For the Squash Sauce

1 cup coconut milk

1 cup water

1/3 lb butternut squash chopped into chunks

5 cloves garlic

1 1/2 tablespoons fish sauce

1/2 teaspoon curry powder

1/8 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon white pepper

1/2 tablespoon sugar

Thai basil leaves to garnish


In a large pot, bring the coconut milk and water to a vigorous boil on high heat. Add the butternut squash, lower to medium high heat and simmer for 10 to 15 minutes until the squash is fork tender.

Take a few ladles of the squash and coconut milk, placing carefully into a blender or food processor. Pulse a few times until smooth. Return to the pot. Repeat as necessary in batches until all the squash is blended. Alternatively, use a hand-held blender right in the pot.

Add all the dry spices and stir until thoroughly mixed. Lower heat to very low and allow to simmer gently.

In a large mixing bowl, combine the all purpose flour, cornstarch, salt and garlic powder, tossing until thoroughly mixed. Set aside.

Slice the chicken breasts so that there are at least four pieces. If any of the pieces are much thicker than the others, use a meat pounder to thin out the chicken breasts.

In a skillet or pan, heat the olive oil on medium high heat. Dredge the chicken pieces in the flour mixture, pressing firmly on both sides to ensure thorough coating. Carefully add the chicken to the skillet and pan-fry for 4 to 6 minutes on each side until golden brown.

Place the chicken on serving plates. Spoon the butternut squash sauce over the chicken and garnish with basil leaves. Serve immediately.