Dr. Bombay's Curried Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 4 small potatoes or 4 small turnips, cut into wedges
• salt
• fresh ground black pepper
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 1 small butternut squash, peeled,seeded and cubed
• 3 cups canned crushed tomatoes
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 lemon, juice of
• parsley or fresh cilantro stem (to garnish)

Recipe

• 1 heat the olive oil in a large non-stick skillet over medium heat.
• 2 add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.
• 3 turn the heat to high, add the garlic, carrots and potatoes or turnips.
• 4 season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
• 5 stir in the ginger and curry powder.
• 6 add the butternut squash, canned tomatoes and chicken pieces and stir to combine.
• 7 adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
• 8 simmer for 15 minutes or until the chicken is completely cooked.
• 9 add the lemon juice and adjust the salt and pepper to taste.
• 10 this can be made in advance and stored in the refrigerator for up to 3 days.
• 11 serve in warm bowls garnished with parsley or cilantro sprigs.
• 12 goes well with basmati rice.