Southern Indian Squash Curry with Chicken

Southern Indian Squash Curry with Chicken
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.2
  • Total Fat: 12.8 g
  • Cholesterol: 73.2 mg
  • Sodium: 92.7 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 31.5 g

View full nutritional breakdown of Southern Indian Squash Curry with Chicken calories by ingredient
Submitted by:

Introduction

Recipe from Pensey's Spices (Chicken added for protein) Recipe from Pensey's Spices (Chicken added for protein)
Number of Servings: 6

Ingredients

    1 large butternut squash
    1.5 lbs of Chicken Breast, cut into bite-sized pieces
    1 TB. flaked almonds
    2 medium onions, chopped
    1 tsp. GRANULATED GARLIC POWDER
    1/2-1 tsp. GINGER POWDER
    1/2 tsp. CRUSHED RED PEPPERS
    1 tsp. GROUND CORIANDER
    1 tsp. GROUND CUMIN
    1 tsp. BROWN MUSTARD SEEDS
    1/2 tsp. GROUND TURMERIC
    1.5 Cup coconut milk (a standard 14.5 oz. can)
    1-11/2 Cups baby spinach, roughly chopped
    1 TB. fresh cilantro, chopped

Directions

Peel the squash. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Brown the chicken and set aside. Cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash. Stir and cover, simmer for 20 minutes until just tender. Add the chicken back in mid-way to absorb the flavors. Add the spinach and cilantro, and stir until the spinach is just wilted.

Serve with rice, topped with almonds. (rice not in calorie info)

Serving Size: 1 Cup of Curry Mixture = approx 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AESTHETESOUL.

Rate This Recipe