Winter Squash and Chicken Stew with Indian Spices

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  • 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and freshly ground black pepper to taste
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 (10 ounce) packages frozen cubed butternut squash (or 2 1/2 cups fresh)
  • 2 cups cubed baby red potatoes
  • 2 cups chicken broth
  • 1 (16 ounce) can diced tomatoes, undrained
  • 2 tablespoons fresh cilantro to garnish


Heat oil in a large Dutch oven or stockpot.
Season chicken with salt and pepper and add to pan. Sauté until golden brown.
Remove and add onion to same pot. Sauté until tender.
Add garlic and sauté for 2 minutes.
Add remaining ingredients except for cilantro.
Cover and simmer for 15 minutes.
Uncover and simmer until done, about 20 minutes more.
Sprinkle with cilantro to garnish.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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