Butternut Squash Chicken Curry Food

CHICKEN AND BUTTERNUT SQUASH CURRY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

BUTTERNUT SQUASH CHICKEN CURRY

Steps:

• In a wide braising pot. heat 1 tablespoon neutral cooking oil over medium-high heat. Pat the chicken dry and season all over with salt and pepper. Cook, skin-side down in batches, for 5-6 minutes until browned and crispy. Transfer to a plate. Drain off all but 1 tablespoon fat from the pot.
• If the pot seems dry, add the remaining 1 tablespoon neutral cooking oil and turn the heat to medium heat. Add the diced onion and cook, stirring often, for 5-7 minutes until beginning to brown.
• Add the ginger, garlic, chili peppers and stir into the onion for 45 seconds until fragrant.
• Add the butternut squash to the pot and season liberally with salt and pepper. Cook for 5 minutes until the edges begin to brown.
• Add the chicken stock to the pot, scraping up any browned bits stuck to the bottom, and bring to a boil. Reduce heat and season with salt, pepper, cumin, cayenne, and turmeric. Add the chicken legs and simmer, covered, for 30-40 minutes or until the butternut squash is very soft and the chicken is cooked through.
• Remove the chicken legs from the pot and, using an immersion blender, blend the sauce until it's smooth and creamy.
• Pour in the coconut cream and continue blending until combined. Taste and season to your preferences. Return the chicken to the pot.
• Serve the sauce and chicken over cooked rice and sprinkle with fresh herbs and pumpkin seeds. Enjoy!

CHICKEN WITH CURRY ROASTED SQUASH

Steps:

• Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.