Скачать с ютуб How to Make Chicken and Butternut Squash Curry - Recipe in Description | RecreatingRecipes в хорошем качестве

How to Make Chicken and Butternut Squash Curry - Recipe in Description | RecreatingRecipes

Give it a try, instructions are listed below. Share, Recreate, and Enjoy! Connect with RecreatingRecipes: Follow us on Instagram:   / recreatingrecipes   Follow us on Twitter:   / rrrecipes   Email Us: [email protected] Produced by Halal Beats 'The Come Up ( Vocals and Drums)' Ingredients 1 kg Chicken Thighs (cut into 3-4 pieces, bone in) Small Butternut Squash (peeled, deseeded and cut into chunks) 6 cardamom pods 6 Cloves 6 Black Peppercorns 4 2inch Cinnamon Sticks 2 bay leaves 1/3 cup sunflower oil 4 Medium Onions, Thinly sliced, 2 tsp Salt, or to taste 2 tsp ginger garlic paste 1.5 tsp Cumin Powder 1.5 tsp chilli powder 1.5 tsp turmeric powder 1.5 tsp coriander powder 1 flat tsp garam masala 2 tomatoes, diced 1 Cup of finely chopped coriander ¼ cup sunflower oil 500ml water Instructions: 1.Over medium to high heat, heat the oil in a deep pan, add the whole spices, 2.Add in the onions, garlic and ginger paste, add salt to taste 3.Mix until onions are soft, (once golden, add water, cover until completely soft) 4.Add the spices, mix and cook for a few minutes 5.If it’s too dry, add water 1/4 cup. Wait till it reduces before adding tomatoes 6.Add tomatoes and cover pan until tomatoes are mushy 7.Add in the chicken, keep stirring until chicken is cooked through, 8.Add in the butternut squash with half of the coriander and mix into the curry for 5 mins 9.Cover the pan on low heat and wait for the chicken juices to be released (10-15 mins) 10.Add 300-400ml water and bring to a boil, continue to boil for 10 minutes 11.Leave to simmer for 10 and cover the pan – the water will have slightly thickened and the butternut squash will have softened (use a fork to check if the chunks are soft) 12. Once cooked, garnish with the remaining coriander Enjoy!