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Colourful curried chicken




Source of Recipe


First published in Chatelaine's 03/2004 issue.


Recipe Introduction


Serve in bowls with crusty whole wheat bread.




List of Ingredients




4 garlic cloves
1 large onion
Vegetable oil
16 to 18 skinless, boneless chicken thighs
1 small butternut squash or 1/2 lb (8-oz) pkg peeled butternut squash pieces
2 tbsp (30 mL) curry powder
1/2 tsp (2 mL) each cinnamon and ground ginger
1 tsp (5 mL) salt
10 oz (284 mL) can undiluted chicken broth
28 oz (796 mL) can plum tomatoes, drained
1/2 cauliflower
1 apple, cored
1/2 cup (125 mL) coarsely chopped fresh coriander
1/4 cup (50 mL) sour cream (optional)



Recipe



1. 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.

2. 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.

3. 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.