Ingredients

• 1 tablespoon olive oil
• 3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 4 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 1/2 cups chopped onion
• 3 cloves garlic minced
• 2 tablespoons ground turmeric I like Spice Islands
• 2 tablespoons garam masala
• 2 tablespoons ground cumin
• 1/2 tablespoon cayenne pepper
• 8 ounces canned tomato sauce
• 3 tablespoons fresh ginger peeled and grated or finely minced
• 1 1/2 cups cubed butternut squash
• 3/4 cup golden raisins
• 3 serrano or jalapeno peppers seeded and diced
• 2 cups chicken stock
• 1 cinnamon stick
• 1 1/2 cups half and half
• 1 1/2 cups lightly packed fresh baby spinach
• fresh chopped cilantro for garnish

Instructions

1. In a large skillet (or your stovetop proof slow cooker insert), heat the oil over medium heat. Add the chicken, cornstarch, salt and pepper to a large bowl. Toss to coat the chicken completely. Cooking in batches, add the chicken to the skillet and brown on all sides. Transfer to a plate and repeat with the remaining chicken. Drain off all but 1 tablespoon of fat and add the onion to the pan. Cook the onion until softened and then stir in the garlic. Cook for one minute longer.
2. Transfer the chicken and onion mixture to the slow cooker.
3. In a small bowl, whisk together the turmeric, garam masala, cumin, cayenne pepper, tomato sauce and ginger. Pour the mixture over the chicken. Add the squash, raisins, chicken stock, cinnamon stick and peppers to the slow cooker. Stir to combine. Cover and cook on low for 6 hours or high for 4 hours.
4. Ten minutes prior to serving, stir in the half and half and spinach. Serve with rice and chopped cilantro, if desired.