Ginger Squash Chicken Curry
By Chef Ree
A FH team member
A homemade creation from Ree, one of our team members. Use squash, pumpkin, or any fall gord for this easy fall dish.
Ingredients
- 2 TBSP cooking oil
- 1 lb chicken (wings, thighs, or breasts)
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, chopped
- 1 medium onion, diced
- 1 medium – large squash or pumpkin
- 1 TBSP curry powder (or seasoning of choice)
- salt and pepper to taste
Overview
Prep Time
10 minutes
Active Cook Time
20 minutes
Passive Cook Time
1 hour
Serves
2-4
Instructions
Step 1
Heat the cooking oil in a large skillet.
Step 2
Flash fry the garlic, ginger, and onions until fragrant and translucent.
Step 3
Add chicken to skillet and flash fry until brown on both sides, about 2 min per side. (Note: The chicken will not be cooked through yet before moving to next step)
Step 4
Add water to cover chicken and bring to a boil.
Step 5
Boil for 10 min.
Step 6
Add squash or pumpkin, and boil for another 30-40 min, or until liquid has cooked down into a thick sauce.
Step 7
Add seasoning of choice, and simmer 10 min, or until the flavors meld.
Step 8
Serve over rice.
Notes
Ingredients will vary from kitchen to kitchen. Adapt recipe to use what you have on hand.
Let us know if you make this recipe! Tag @freshharvest in your photos on Instagram.
