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Chicken: Bombay Curried Chicken 2

Source of Recipe

dralstin


List of Ingredients

1 large yellow onion sliced
2 cloves garlic minced
2 medium carrots sliced
4 small potatoes or turnips cut into wedges
freshly ground black pepper
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 small butternut squash peeled, seeded and cubed
3 cups crushed canned tomatoes NSA
1 pound skinless boneless chicken breast, cut into 1-inch pieces
juice of 1 lemon
parsley or cilantro sprigs for garnish


Recipe

1. saute the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.

2. Turn the heat to high, add the garlic, carrots and potatoes or turnips. Season with pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.

3. Stir in the ginger and curry powder. Add the butternut squash, canned tomatoes and chicken pieces and stir to combine. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Simmer for 15 minutes or until the chicken is completely cooked.

4. Add the lemon juice and adjust the pepper to taste. (This can be made in advance and stored in the refrigerator for up to 3 days.)

5. Serve in warm bowls garnished with parsley or cilantro sprigs.