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Good Morning Foodies !

Yesterday evening I made Butternut Chicken Curry w/ cauliflower , peppers , chickpeas and root veggies. It will go w/ sticky rice .

My wife, Patricia made Naan Bread using the WW Two- Ingredient dough …

This curry dish is not only good for you but healthy eating practices. Goes great with sticky or basmati rice.

Here’s the recipe: Butternut Curry Chicken

Ingredients:

1/8 cup of Grapeseed or Canola Oil

1 fresh chicken breast per person cut into cubes

1 Sweet White Onions ( small cut )

4 Cloves of minced fresh garlic

1 1/2 cups Raw Butternut Squash cut into cubes

2 Red Peppers ( medium cut )

1 Green Pepper ( medium cut )

2 cups of Cauliflower

2 large celery sticks ( small cut )

2 large carrots ( small cut )

1 cup of chickpeas

1/2 peas ( optional)

SPICES

2 tablespoons of mixed curry powder ( most common)

3 Bay Leaves

1 tablespoon of masala spice

1 teaspoon of Ground Cinnamon

1 teaspoon of Paprika

1/2 teaspoon of Cumin

2 Curry Leaves ( optional and hard to find)

1/4 teaspoon of cloves

1 teaspoon of Chilli Powder

1/4 teaspoons of Cardamom ( if available)

Pinch of Cayenne ( Optional)

[Liquid ]

2 cups of Coconut Milk ( if you don’t have Coconut Milk substitute for 2 cups Milk with 3 tablespoons of sugar )

3 cups of Chicken Stock

Cornstarch slurry to thicken ( 2 – 3 tablespoons of cornstarch mixed with few drops of chicken stock ( just enough to mix )

METHOD:

1. Add oil, onions garlic ,celery and carrots to large sauté pan — sauté on medium heat for 5 minutes.

2. Add raw fresh cut chicken breasts and sauté for 10 minutes until cooked.

3. Add raw cubed Butternut Squash; carefully mix and sauté for approximately 8 minutes.

4. Add all spices and sauté for 5 minutes – keep stirring adding half cup of chicken stock.

5. Mix in Red Pepper and Green Pepper

6. Add all the rest of the chicken stock , stir and simmer for 20 minutes.

7. Warm up Coconut Milk ( or Milk & sugar ) and stir in.

8. Stir in cornstarch slurry and cook for 5 minutes

9. Mix in cauliflower florets and let cook for another 5 minutes

10. Mix in peas and chickpeas and serve…

Note : Your curry should have a light sauce consistency; if too thick add chicken stock accordingly.

This dish goes great with homemade baked Naan – my wife made Naan using the WW Two Ingredient Recipe .

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Cheers !

Chef Bari

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