Curry Roasted Acorn Squash Recipes

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CHICKEN CURRY IN ROASTED ACORN SQUASH



Chicken Curry in Roasted Acorn Squash image

Make and share this Chicken Curry in Roasted Acorn Squash recipe from Food.com.

Provided by jenlyn33922

Categories     Curries

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1 small acorn squash
12 ounces boneless skinless chicken breasts
1 red pepper, chopped
1 tablespoon mild curry powder
1 tablespoon olive oil
salt
pepper
1/2 cup milk
1 cup yellow onion, chopped
1/4 cup golden raisin
1/4 cup cilantro, chopped

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.

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  • Place the tamarind pulp in a small bowl and pour in about a 1/4 cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes)
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  • Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes.
  • Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings.


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