curried-butternut-chicken-stew

Food and wine Recipes

Butternut & chicken curried stew

I treat myself to a subscription of Clean Eating magazine. I love it. There are so many ideas and tasty recipes. In the latest issue, I found a recipe for butternut & chicken curried stew. I glanced over the ingredients, decided I had most of them and made it last Monday for dinner. I felt like a super mom that night, because I had actually prepared it in the morning in the crock pot. When we got home that evening, mmmmm…. the smell of dinner waiting for us.

Ingredients:

1.5 tablespoons of coconut oil
2 teaspoons of garam masala
1 teaspoon of ground cumin
1 teaspoon of coriander
1 teaspoon of turmeric
1 cup diced onion
1 2-inch piece of fresh ginger, peeled & grated
2 cloves of garlic, minced
2 chicken breasts or equivalent
2 cups of peeled and cubed butternut squash
1 cup chicken broth
1 can of crushed tomatoes
salt & pepper to taste

In a fry pan, melt coconut oil on medium high heat. Add garam masala, chin, coriander, and turmeric. Stir constantly until fragrant (about 30 seconds). Add onion until softened (2 to 3 minutes). Add garlic and ginger. Stir frequently, until fragrant–again about 30 seconds).

Put into crock pot. Add butternut squash and chicken. I used frozen chicken legs, the wee ones. Pour in broth and tomatoes. Turn on low for the day.

Pick your kids up from the after school program. Arrive home. Revel in the smell when you get home and when your six-year-old son says: “OH-MY-GOD- that smells so good. I want to eat!”

Serve with rice or warmed bread. The recipe says nan-bread, but that is not something I have on hand everyday.

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