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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large non-stick skillet over medium heat. | 2. Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes. | 3. Turn the heat to high, add the garlic, carrots and potatoes or turnips. | 4. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. | 5. Stir in the ginger and curry powder. | 6. Add the butternut squash, canned tomatoes and chicken pieces and stir to combine. | 7. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. | 8. Simmer for 15 minutes or until the chicken is completely cooked. | 9. Add the lemon juice and adjust the salt and pepper to taste. | 10. This can be made in advance and stored in the refrigerator for up to 3 days. | 11. Serve in warm bowls garnished with parsley or cilantro sprigs. | 12. Goes well with Basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	1		sliced	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
potato	4		cut	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
butternut squash	1		peeled seeded cubed	-	-	-	-
tomato	3	cups	canned crushed	124.2	27.54	6.48	1.08
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
lemon	1			1.2808	0.4116	0.0486	0.0132
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.