1. Heat oil in a saucepan on high heat. When the oil is hot, carefully pour the frozen chicken, butternut squash, onion, carrots, celery and wine into the pan. Cook for approximately 7 minutes, stirring occasionally.

2. Reduce heat to medium and then add the raisins, coconut milk, curry powder, stock, salt and pepper. Cook for approximately 6 to 8 more minutes, stirring occasionally, until vegetables are tender and chicken is cooked through. The internal temperature of the center of the thickest piece of chicken should reach 165°F. Always use a meat thermometer to determine the temperature.

3. Serve the lemon chicken curry and vegetables over cooked rice. Garnish with green onion and cilantro.

Serving suggestion: Serve with warmed pita bread and mango chutney.

Notes: To eliminate the 10-minute prep time, which is basically for peeling and cutting vegetables, you can find carrots, onion, celery and butternut squash that are already peeled, diced and ready to cook at most major supermarkets. You can also substitute additional chicken stock for the wine. This recipe can be prepared ahead of time, keeping rice and curry separated and reheating them in a microwave.