Winter Squash And Chicken Stew with Indian Spices

Course : Curry
Serves: 1
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2 teaspoons olive oil
6 medium chicken thighs -- skin removed
1 1/3 cups chopped onion
3 cloves garlic -- minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups butternut squash -- cut into 1 inch cubes OR acorn squash
2 cups russet potatoes -- cut in 1 inch cubes
1 cup low-sodium chicken broth
1 can tomatoes -- (14 1/2 to 16 oz) diced with liquid
2 tablespoons chopped fresh cilantro

Preparation / Directions:

Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8 minutes. Transfer to plate. Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. 6 Servings

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