Chicken butternut squash curry

Ingredients for 3 portions:

300 gr diced chicken breast (from whole chicken in the slow cooker: https://www.tittifood.com/post/chicken-slow-cooker) chili pepper 1 small white onion 1 tsp turmeric 1 tsp black mustard seed 1 tbs medium curry powder 1 tsp olive oil pinch of salt red lentils 250 gr diced butternut squash 100 ml coconut cream 200 ml chicken stock (or hot water)

Put in a pot olive oil and all spices and let fry for a couple of minutes. Add the onion finely chopped, with couple tbs of water (or stock). After 5-7 minutes add the chicken, butternut squash, red lentils and salt. Stir, then add the coconut cream, water (or stock). Bring to boil, reduce the heath and cover with a lid. Simmer on gently heath for approximately 20 minutes. Remove the lid and, if necessary, let evaporate the excess liquid.

I plated a third of the curry with 25 gr of mixed quinoa (uncooked weight) and finished the dinner with a big orange