Chicken Squash Curry
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Chicken Squash Curry
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 345345 cal |
| pro | 25 g25g pro |
| total fat | 19 g19g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 21 g21g carb |
| fibre | 4 g4g fibre |
| chol | 94 mg94mg chol |
| sodium | 673 mg673mg sodium |
| potassium | 928 mg928mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 2727 iron |
| vit A | 9696 vit A |
| vit C | 8888 vit C |
| folate | 1717 folate |
Juicy chicken and tender squash are made special with a fragrant, homemade curry sauce.
Ingredients
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 1 lb boneless skinless chicken thighs , cubed1 lb boneless skinless chicken thighs, cubed
- 1 chopped onion 1 chopped onion
- 2 hot green chili peppers , seeded and chopped2 hot green chili peppers, seeded and chopped
- 2 cups cubed seeded peeled butternut squash , (about 1 lb/500 g)2 cups cubed seeded peeled butternut squash, (about 1 lb/500 g)
- 3 tbsp mild Indian curry paste 3 tbsp mild Indian curry paste
- 1 can (28 oz/796 ml) diced tomatoes 1 can (28 oz/796 ml) diced tomatoes
- 1/4 cup chopped fresh coriander 1/4 cup chopped fresh coriander
Preparation
In Dutch oven, heat half of the oil over medium-high heat; brown chicken. Remove to plate.
In same Dutch oven, heat remaining oil over medium heat; cook onion and hot peppers, stirring occasionally, until softened, about 5 minutes.
Add squash and curry paste; cook, stirring, until fragrant, about 1 minute.
Add tomatoes and bring to boil, scraping up brown bits. Return chicken and any juices to pan. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Sprinkle with coriander.
More Curry Recipes:
In same Dutch oven, heat remaining oil over medium heat; cook onion and hot peppers, stirring occasionally, until softened, about 5 minutes.
Add squash and curry paste; cook, stirring, until fragrant, about 1 minute.
Add tomatoes and bring to boil, scraping up brown bits. Return chicken and any juices to pan. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Sprinkle with coriander.
More Curry Recipes:
- Malaysian Chicken Curry
- Chicken Curry with Vegetables
- Halibut and Spinach Curry
- Curry Soup
- Rich Lamb Curry
Source : Canadian Living Magazine: November 2009
- Keywords : Curry; Main Course; One-Pot; Chicken; Squash; Tomatoes; 400 calories; Cheap;
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