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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
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.
Calories 214, Protein 25.4g, Carbohydrates 13.8g, Fat 6.8g, Fibre 2.9g.
Cauliflower and squash turn curry into a comforting and nutritious meal.
Serve in bowls with crusty whole wheat bread.
Cover and refrigerate up to 2 days. Reheat with peas. Good over rice.
Seal in a plastic bag and freeze up to 1 month. Reheat in microwave or stovetop. Delicious in a warm roti or pita.