Chicken And Butternut Squash 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.

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.

COCONUT CASHEW & BUTTERNUT SQUASH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
• Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

CHICKEN CURRY WITH SQAUSH

Steps:

• 1. Remove the seeds from the squash.
• 2. Hollow out the flesh from the squash and keep to one side.
• 3. Drizzle the shell with the oil and season.
• 4. Bake in a hot oven for 6-7 minutes or until it just begins to soften.
• 5. For the curry, sauté the onion in the oil for 2-3 minutes.
• 6. Add the chicken breast and fry for 2-3 minutes.
• 7. Add all the other ingredients, except the spinach
• 8. Add a little water if it is too dry.
• 9. Stir in the spinach and scoop into the squash shell.

CHICKEN-AND-SQUASH CURRY

Steps:

• Puree onions, garlic, and ginger in a food processor until smooth. Heat a Dutch oven or other heavy-bottomed pot over medium-high. Add 1/4 cup oil and cumin and mustard seeds. Cook, stirring, until fragrant, 30 to 60 seconds.
• Add onion mixture and cook, stirring occasionally, until beginning to brown, about 8 minutes. Reduce heat to low and cook, stirring frequently, until liquid has evaporated and bottom of pan begins to brown, about 3 minutes more. Stir in remaining 1 tablespoon oil and spices; cook 15 seconds. Stir in tomato paste and cook, stirring, 15 seconds more.
• Add broth and cook, scraping up browned bits from bottom of pot. Add curry leaves and bring to a boil. Reduce to a simmer; cook, partially covered, 30 minutes.
• Season chicken and squash with salt and add to pot, pushing down into liquid. Return to a boil, reduce to a simmer, and cook, partially covered and occasionally pushing chicken and squash into liquid, until chicken is cooked through and squash is tender, about 40 minutes. Season with more salt. Serve over rice, topped with yogurt and cilantro.

AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
• Return chicken to the pan with vegetables.
• Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
• Add squash, bring to boil and simmer 30 minutes or until squash is tender.
• Stir in frozen peas (optional) and reheat for a minute or two.
• note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Heat olive oil in a large nonstick frying pan using medium high heat .
• Add chicken and brown on both sides. Remove and keep warm.
• Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
• Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
• Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
• If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
• Serve over pasta preferably, whole grain or brown rice.
• Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.