How To Prepare
Directions:
Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder; mix well until fragrant, about 2 minutes. Stir in tomatoes and butternut squash. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 – 15 minutes or until cooked through. Add a generous amount of chopped cilantro.
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Ingredients
- 2 tsp canola oil
- 1 small onion, minced
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, crushed
- 1 1/2 cups crushed tomatoes
- 1 tbsp Cumin
- 1 tbsp sodium free garam masala
- 1 tsp turmeric (optional)
- 1/2 tbsp chili powder
- 16 oz (2 boneless) chicken breasts, cut into bite sized pieces
- 4 tbsp fresh cilantro (or to taste)
- 16 oz butternut squash puree
Ingredients
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