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Recipe by Vanessa Aaron

Sweet Potato and Butternut Squash Chicken Curry

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Sweet Potato and Butternut Squash Chicken Curry

  • 3 tablespoons oil

  • 7 ounces (200 grams) frozen diced onions

  • 2 cubes Gefen Frozen Garlic

  • 2 cubes Gefen Frozen Ginger

  • 12 chicken legs (drumsticks), skin removed

  • 21 ounces (600 grams) frozen sweet potato

  • 12 ounces (350 grams) frozen butternut squash

  • 3 tablespoons curry powder

  • 1/2 tablespoon Pereg Turmeric

  • 1 tablespoon cumin

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cardamon

  • 3 bay leaves

  • 1 (14-ounce/400-milliliter) can light coconut milk

Directions

Prepare the Sweet Potato and Butternut Squash Chicken Curry

1.

Heat oil in a large pot. Add onions, garlic, and ginger, and fry for a few minutes.

2.

Add chicken, fry for a few minutes.

3.

Add frozen vegetables, then fry for a few minutes.

4.

Add spices and simmer five minutes till fragrant and absorbed.

5.

Add coconut milk and bring to a boil. Then, cover and lower the heat. Simmer for 45 minutes.

Sweet Potato and Butternut Squash Chicken Curry

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