West Indian Chicken Curry With Squash
This is a very warming and comforting dish for Fall and Winter.
Ingredients:
2 Tbsp. vegetable oil
2 cups onion, chopped
2 garlic cloves, minced
1 Tbsp. tomato paste
4 tsp. mild curry powder
1/4 tsp. ground cloves or all-spice (optional)
Note: I like to replace the all-spice with 1/4 tsp. cumin
3 cups tomatoes, seeded and chopped
2 cups sweet red and yellow peppers
1 cup chicken broth
2.5 lbs. boneless, skinless chicken thighs, trimmed of all fat
(you can also use drumsticks or boneless, skinless chicken breast)
4 cups butternut or hubbard squash, peeled and cubed (2cm / 0.5 iinches)
Salt and pepper to taste
Method:
In a Dutch oven, heat oil over medium heat.
Add onion and saute, stirring occasionally, for approximately
5 minutes or until softened.
Add garlic and saute for 1 minute.
Stir in tomato paste, curry powder and cloves(if using) and cook for 1 minute.
Add chopped tomatoes, red and yellow peppers and chicken broth.
Bring to a boil over high heat.
Add chicken and squash, cover and simmer stirring occasionally for about 50 minutes or
until chicken is cooked thoroughly and squash is tender.
Season with salt and pepper.