Butternut Chicken Coconut Curry

For the pickled red onions

• 1 red onion peeled halved and sliced in thin wedges, medium
• lime juice of 1 medium-size
• ½ teaspoon sugar
• ⅛ teaspoon kosher salt

For the coconut curry sauce:

• 2 tablespoons butter
• 1 large onion peeled halved and coarsely chopped
• 1 large bell pepper cored and roughly chopped, yellow or orange
• 2 garlic roughly chopped, medium cloves
• 1 ½ tablespoons ginger finely grated fresh
• 1 tablespoon yellow curry powder mild
• 1 tablespoon maple syrup
• 6 cups chicken broth low sodium
• 5 cups butternut squash 1 medium-small butternut squash, peeled and chopped
• 1 pound carrot or regular carrots, peeled and coarsely chopped, baby
• 1 apple medium-size Golden Delicious, Braeburn, Fuji, Pink Lady, etc
• 1 large bay leaf or 2 small
• ½-2 teaspoons chili garlic paste
• 1 teaspoon kosher salt
• ⅛ teaspoon ground cinnamon
• 14 ounces coconut milk 1 can, light

For the chicken:

• 12 ounces boneless skinless chicken breasts, halved lengthwise and cut into thin ¼-inch slices widthwise
• 1 large egg white
• 1 tablespoon corn starch
• 2 teaspoons rice vinegar
• 1 teaspoon neutral cooking oil generic cooking oil

For garnish: (optional)

• red onion recipe above, pickled
• salted dry roasted peanuts or honey-roasted peanuts
• 1 Mango peeled, stone removed and diced, medium ripe
• Herb mint, basil and/or cilantro, fresh, leaves
• lime fresh, wedges