Cooking Index - Cooking Recipes & IdeasWinter Squash And Chicken Stew W/Indian Spices Recipe - Cooking Index

Winter Squash And Chicken Stew W/Indian Spices

Cuisine: Indian
Type: Chicken
Courses: Dressings, Soup, Starters and appetizers
Serves: 1 people

Recipe Ingredients

2 teaspoons 10mlOlive oil
6   Chicken thighs - skin removed
1 1/3 cups 83g / 2.9ozChopped onion
3   Garlic cloves - minced
1 1/2 teaspoons 7.5mlCurry powder
1 1/2 teaspoons 7.5mlGround cumin
1 teaspoon 5mlGround cinnamon
4 cups 792g / 27ozButternut squash - cut into 1" cubes
  OR acorn squash
2 cups 474mlRusset potatoes - cut in 1" cubes
1 cup 237mlLow-sodium chicken broth
1   Tomatoes - (14 1/2 to 16 oz)
  Diced with liquid
2 tablespoons 30mlChopped fresh cilantro

Recipe Instructions

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

Bon Appetit 11/95 (Kellie Doherty)


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