Curried Chicken Stew

1/2 tbsp coconut oil or ghee
1-3 whole dried arbol or Thai chiles
2 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 cup  red onion, thinly sliced + a bit for garnish
1 2-inch piece ginger, peeled and minced
2 cloves garlic, minced
12-16 oz boneless, skinless chicken, cut into 1-inch chunks
2 cups peeled and cubed butternut squash or sweet potato
1 cup chicken or bone broth
1 14.5 oz diced, plain or fire-roasted tomatoes
1 tsp raw honey
3/4 tsp sea salt
1 tsp sriracha

GARNISH:
sliced red onion
2 tbls chopped fresh cilantro
4 lime wedges
4 tbls whole milk yogurt

Heat a large, deep skillet or pot (preferably cast iron), to med-high. Add oil.

Once oil is hot, add whole chiles, garam masala, cumin, coriander and turmeric and cook, stirring constantly until fragrant, about 30 seconds.

Add onion, and cook 2-3 minutes stirring constantly.

Add ginger and garlic and cook stirring constantly another 30 seconds.

Add chicken and cook, stirring frequently until chicken starts to brown, 4-5 minutes.

Add squash or sweet potatoes and cook, stirring frequently, until slightly softened, 4-5 minutes.

Add broth and stir to remove browned bits from bottom of pan.

Add tomatoes, honey, salt and sriracha, and bring to a slow boil. Reduce heat to medium-low and simmer 15 minutes or until chicken starts to fall apart.

Divide among bowls and top with a dollop of whole milk yogurt, cilantro, sliced red onions and a squeeze of lime juice.

Serves 2-4.