It’s cold, it’s rainy, and I have a paper to write. So I’m going to keep this short and sweet. Due to the aforementioned unpleasant weather, I decided that today was a perfect day to make stew for lunch. Not only was this recipe delicious, but (1) it uses ingredients I tend to have around the kitchen, (2) it has enough spice to warm you up on a chilly day, and (3) it’s flavorful, but not so spicy as to scare away people who don’t like curry.
Give it a try – hopefully you like it as much as I did!
Winter squash and chicken stew with Indian spices (adapted from The Bon Appetit Cookbook)
2 teaspoons olive oil
2 chicken breasts, sliced width-wise in half
1 medium onion, chopped
3 garlic gloves, minced
2 teaspoons curry powder
2 teaspoons cumin
1 1/2 teaspoons cinnamon
4 cups 1-inch pieces peeled hard squash
1 medium russet potato, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth
1 28 oz can diced tomatoes in juice
Salt & pepper
Heat 1 teaspoon of oil in a large pot over medium-high heat. Add chicken to pot, and sprinkle with generous amounts of salt and pepper. Coat with remaining oil. Sautee until brown on both sides, then remove from pot.
Add onion and garlic to remaining oil. Cook until golden brown. Stir in curry powder, cumin, and cinnamon. Return chicken to the pot.
Add squash, potatoes, tomatoes, and chicken broth to pot. Stir together. Cover pot and simmer for 15 minutes.
Uncover and continue to simmer for another 15 minutes. Using a spoon or spatula, break apart chicken while the stew simmers.
Remove from heat and serve.
Use a container of pre-peeled and pre-cut squash. It’s the greatest development in modern grocery history. Especially if, like me, you only own cheap not-so-sharp knives.
The original recipe called for chicken thighs. I used chicken breast because it was in my freezer; using dark meat, however, will contribute to a deeper flavor.
I poured this over white rice. It was awesome, and the rice soaked up all the curried tomato-y goodness.