A perfect meal for Samantha and Endora. I think even Darren would like it (but just the old Darren, not the new Darren).
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 4 small potatoes or 4 small turnips, cut into wedges
- fresh ground black pepper
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 small butternut squash, peeled,seeded and cubed
- 3 cups canned crushed tomatoes
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 lemon, juice of
- parsley or fresh cilantro stem (to garnish)
- 1Heat the olive oil in a large non-stick skillet over medium heat.
- 2Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.
- 3Turn the heat to high, add the garlic, carrots and potatoes or turnips.
- 4Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
- 5Stir in the ginger and curry powder.
- 6Add the butternut squash, canned tomatoes and chicken pieces and stir to combine.
- 7Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- 8Simmer for 15 minutes or until the chicken is completely cooked.
- 9Add the lemon juice and adjust the salt and pepper to taste.
- 10This can be made in advance and stored in the refrigerator for up to 3 days.
- 11Serve in warm bowls garnished with parsley or cilantro sprigs.
- 12Goes well with Basmati rice.
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Nutritional Facts for Dr. Bombay's Curried Chicken
Serving Size: 1 (601 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 511.7
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.5 g
- Cholesterol 65.8 mg
- Sodium 541.7 mg
- Total Carbohydrate 78.6 g
- Dietary Fiber 13.1 g
- Sugars 16.9 g
- Protein 34.5 g
The following items or measurements are not included: