Juicy chicken and tender squash are made special with a fragrant, homemade curry sauce.
Ingredients :
2 tbsp (30 mL) vegetable oil
1 lb (454 g) boneless skinless chicken thighs, cubed
1 chopped onion
2 hot green chili peppers, seeded and chopped
2 cups (500 mL) cubed seeded peeled butternut squash, (about 1 lb/500 g)
3 tbsp (45 mL) mild Indian curry paste
1 can (28 oz/796 ml) diced tomatoes
1/4 cup (60 mL) chopped fresh coriander
Preparation :
In Dutch oven, heat
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