Wednesday, November 13, 2013

the squash chronicles: curry

Sometimes I throw random vegetables into my curry, just to see how it tastes. I've yet to do this and end up with something I didn't want to eat, which is a plus...but sometimes I hit on a combination that's not just edible but actually really tasty. This was one of those instances.

I had a bunch of kabocha squash hanging around that I needed to use up. It was all cleaned and sliced, but I only got around to roasting half of it last week, so I decided to chop it up and chuck it into my chicken curry. It makes sense, really - I often roast kabocha with all the same spices that are in my garam masala anyway.

This was the result:

chicken coconut milk curry with squash
I used half a can of coconut milk in the sauce so the color turned out a little less than spectacular, but the smell was divine and the end product was very yummy. And yes, we do in fact eat bowls of curry like stew around here! Every once in a great while we eat rice with it, but for the most part we choose not to have the extra starch.

Also, for anyone curious about whether this recipe is Paleo-compliant, the answer is yes! Ingredients were as follows: ghee, onion, garam masala, garlic, chicken breast, kabocha squash, tomatoes, coconut milk and a little water. This curry is full of healthy fats, protein, fiber and potassium!

 UPDATE 11/14/2013

I have been asked for an "actual recipe" for this - you guys and your wanting me to measure things and keep track of cooking times, sheesh!

Chicken Coconut Milk Curry with Squash
serves 4-6 in a stew-like application. Can easily be stretched for more servings if you eat it over rice.

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cups chopped kabocha (aka: buttercup) squash - NOTE: you could easily sub butternut or acorn here - if you use butternut, make sure you peel it. Acorn and kabocha don't need to be peeled
1 28-oz can of organic diced tomatoes, undrained
2 tbsp ghee or coconut oil
2 tbsp garam masala
1 cup coconut milk
1 cup water

1. Heat the ghee or coconut oil over medium-high and add chopped onion. Cook onion until golden with some dark spots / edges (you don't want it straight-up burnt, but a little charring is good).

2. Add garam masala to onion / fat mixture and stir. Let this cook until fragrant, about 30 seconds - 1 minute.

3. Add diced tomatoes WITH their juice, chicken, squash, coconut milk and water, stir well to combine.

4. Bring mixture to a boil, then reduce heat and simmer uncovered about 15 minutes, or until chicken is cooked through and squash is tender, then serve.