Colourful curried chicken

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PREP TIME

20 min

Makes

8 servings

* PLUS Cooking time: 40 minutes

Ingredients

  • 4 garlic cloves
  • 1 large onion
  • vegetable oil
  • 16 to 18 skinless, boneless chicken thighs
  • 1 small butternut squash , or 1/2 lb-pkg peeled butternut squash pieces
  • 2 tbsp curry powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 284-mL can undiluted chicken broth
  • 796-mL can plum tomatoes , drained
  • 1/2 cauliflower
  • 1 apple , cored
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup sour cream , optional

Instructions

  • Mince garlic. Coarsely chop onion. Coat a large wide saucepan with oil. Set over medium-high heat. Add half of chicken. Stir often until golden-tinged all over, 5 minutes. Remove to a bowl. Repeat with remaining chicken. Add more oil, if needed. Meanwhile, for easy peeling, microwave squash on high, 3 minutes. Cut in half. Slice off peel. Scoop out and discard seeds.
  • Cut squash into 1-inch (2.5-cm) pieces. When chicken is removed from pan, reduce heat to medium. Add onions, garlic and a little more oil, if needed. Stir often until soft, 3 minutes. Sprinkle with seasonings. Add broth and tomatoes. Using a wooden spoon, scrape up any brown bits from pan bottom. Break up tomatoes. Return chicken and any juices to pan.
  • Add squash. Simmer, uncovered, stirring occasionally, until squash is tender, 20 minutes. Reduce heat, if necessary. Cut cauliflower and unpeeled apple into bite-size pieces. Stir into curry. Cover. Stir often until cauliflower is done, 5 to 10 minutes. Taste. Add more salt, if needed. Stir in coriander and sour cream.

Nutrition (per serving)

  • Calories
  • 214,
  • Protein
  • 25.4 g,
  • Carbohydrates
  • 13.8 g,
  • Fat
  • 6.8 g,
  • Fibre
  • 2.9 g,

Cauliflower and squash turn curry into a comforting and nutritious meal.

Now

Serve in bowls with crusty whole wheat bread.

Later

Cover and refrigerate up to 2 days. Reheat with peas. Good over rice.

From the freezer

Seal in a plastic bag and freeze up to 1 month. Reheat in microwave or stovetop. Delicious in a warm roti or pita.

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