Butternut Squash Chicken Rogan Josh Food

CHICKEN AND BUTTERNUT SQUASH

Steps:

• Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
• Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
• Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
• Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
• On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

CHICKEN ROGAN JOSH

Steps:

• Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 minute.
• Add cumin, fry further 1 minute.
• Add chopped ginger, fry further 1 minute.
• Add chillies. Fry 1 minute.
• Add chicken, and stir fry for minimum 5 minutes.
• Remove chcken with slotted spoon and put to one side, leaving the oil etc in the wok.
• Add rest of oil & spices & fry for 1 minute.
• Add chopped onions. Add more oil if required. Stir for 10 mins on low heat. Add water if you feel it is drying out.
• Add half tin tomatos.
• Add tomato puree.
• Add most of corriander leaves (leave some to serve as garnish). Mix well.
• Add Sweet Chilli dip-in sauce to taste (Optional).
• Add large tomato slices, cook for 5 minutes.
• Serve - with rice or chapatis, or both. garnish with some coriander leaves. Quick squirt of lemon or lime juice.

BUTTERNUT SQUASH & CHICKEN ROGAN JOSH

Steps:

• Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy.
• Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method.
• Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.