I found butternut squash on sale (I'm a sucker for sales) and for some odd reason the first and only thing that came to my head was this dish. I've never heard of it.. but figured it sounded good. And let me tell you, delicious! (And ask my friends, despite this blog, I'm pretty critical of my cooking).
Anyway, it was really easy, and I limited my use of spices.. well, in respect to my normal use... I also made a pretty big serving. Also, I don't put measurements because I never measure
Ingredients:
Coconut milk- (1/2- 3/4 can)
Chicken Breast (3 medium size)
Butternut squash (1/2 of one)
Chick peas (1 small can)
Onion (1 med-large)
Curry (2 tbsp)
Paprika (1/2 tbsp) - or a dab of chili powder (or both why not)
Salt and Pepper to taste
Dab of sugar
... I think that's it... but by the end I thought it was missing just a lil' something, so I added a bay leaf..
1. Defrost, wash, and cut off fat of chicken breasts
2. Marinate the chicken in 1/2 can coconut milk and spices (for however long you can- 30min-1hr)
3. Cook on med/low butternut squash with 1/4 of coconut milk for 15-20 min
4. Throw in the chicken (cook on Med for about 15 min)
5. Stir, taste, add more spices if need be
6. Sim for about an hour for best taste
Serve over rice. (Oh, yeah, cook the rice, too. I'm not your go-to person for cooking rice. Ever since I read an ethnographic book where Iraqi women in a rural village judge each other based on their rice, I decided my rice could never be as good, and if I'm going to learn it might as well be from one of them.)
Serves: 4
makes for killer leftover too!
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