Curry Chicken With Couscous And Acorn Squash Recipes

CHICKEN CURRY IN ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 450°.
• Cut the squash in half. Rub it with half the oil and the salt and pepper.
• Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
• While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
• Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.

EASY CHICKEN CURRY AND COUSCOUS

Steps:

• In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
• In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
• Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
• Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

CHICKEN WITH CURRY ROASTED SQUASH

Steps:

• Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

HOME-STYLE CHICKEN CURRY

Steps:

• Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
• Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
• Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
• Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
• Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
• Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
• Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
• Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
• Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
• Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
• Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
• Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.