Dr. Bombay's Curried Chicken

READY IN: 55mins
Recipe by Mirj2338

A perfect meal for Samantha and Endora. I think even Darren would like it (but just the old Darren, not the new Darren).

Top Review by love4culinary

Oh, Mirj... Oh! This was SUCH a fabulous meal! I served this as the main dish for my fiance's birthday along with 3 other dishes and Naan.. we really loved this! I increased the amount of curry powder a bit to our tastes, but other than that followed it to the "T". This was the first time Ive had butternut squash in a recipe like this, and it was a FABULOUS addition to the recipe! THANKS! I will be making this again......and again, and AGAIN!!! :)))

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large non-stick skillet over medium heat.
  2. Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.
  3. Turn the heat to high, add the garlic, carrots and potatoes or turnips.
  4. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
  5. Stir in the ginger and curry powder.
  6. Add the butternut squash, canned tomatoes and chicken pieces and stir to combine.
  7. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
  8. Simmer for 15 minutes or until the chicken is completely cooked.
  9. Add the lemon juice and adjust the salt and pepper to taste.
  10. This can be made in advance and stored in the refrigerator for up to 3 days.
  11. Serve in warm bowls garnished with parsley or cilantro sprigs.
  12. Goes well with Basmati rice.

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