Recipe by Vanessa Aaron

Sweet Potato and Butternut Squash Chicken Curry

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Sweet Potato and Butternut Squash Chicken Curry
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 10 Minutes
Diets
- Gluten Free - Paleo - Low Carb - No Refined Sugar

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.

Recipe tags

butternut squash chicken curry indian indian flavors Indian food one pan one pot simplenquick sweet potatoes Vanessa Aaron weeknight dinners
Sweet Potato and Butternut Squash Chicken Curry

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