Ingredients
| 1 |
teaspoon olive oil |
| 24 |
oz chicken thighs, boneless skinless |
| 1 1/2 |
cups onion, chopped |
| 3 |
garlic cloves, minced |
| 1 1/2 |
teaspoon curry powder |
| 1 1/2 |
teaspoon ground cumin |
| 1 |
teaspoon ground cinnamon |
| 4 |
cups butternut squash, cubed |
| 1 1/2 |
cups rutabaga, diced |
| 1 |
cup chicken broth |
| 14 1/2 |
ounce diced tomatoes |
Directions
- Heat oil over medium high heat and saute chicken until brown on all sides, approx 8 minutes. Remove from pan.
- Add chopped onions and garlics and saute until golden, about 5 minutes. Add curry powder, cumin, and cinnamon and stir 1 minute. Add chicken and accumulated juices to pot. Add squash, rutabaga, broth and 14.5 oz can of diced tomatoes in juice. Cover and simmer 15 minutes til rutabaga and squash are almost cooked. Uncover and simmer 8 minutes until chicken is cooked and sauce is slightly thickened.
- Serve.
Categories
Chicken, Main Dish, Indian
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