Chicken with Squash Curry

Готовим Meat Chicken with Squash Curry

Kuri squash’s mild pumpkin flavor pairs perfectly with the heat of curry — butternut or acorn squash would taste delicious too!

  1. In a pot, heat 2 Tbsp. oil over medium heat. Add chicken, cook until no longer pink in centers, about 10 min. per side, turning. Remove.
  2. Heat remaining oil in pot. Add onions, curry, garlic, and ginger. Cook 5 min. stirring. 
  3. Stir in milk; bring to a simmer. Add squash, broccoli, and chickpeas. Cover; over low heat, cook until broccoli is tender and mixture is hot, 10-15 min., stirring often.
  4. Slice chicken; serve with squash curry, arils, and pepper flakes, if desired.

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3 tbsp. olive oil
1 1/2 lb. boneless, skin-on chicken breast halves
1/2 c. chopped onions
2 tbsp. curry powder
2 cloves garlic minced
1 tsp. minced fresh ginger
1 can unsweetened coconut milk
1 red kuri squash seeded, cubed, cooked
3 c. broccoli florets
1 c. chickpeas
1/2 c. pomegranate arils
Crushed red pepper flakes optional

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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