Chicken and Butternut Squash Curry — The One-Pot Indian Dinner

Cody is on day four hundred and sixty-six of his sentence. The forty-seventh Saturday visit was Saturday morning. He is on his seventh workshop piece. The chapbook addendum — a small four-page addition the workshop produces each spring with new pieces from the previous chapbook’s writers — arrived in the mail Wednesday afternoon. Three of Cody’s pieces are in the addendum. The chapbook collection is now a slim small thing on the kitchen counter that Mama and I both pick up and read from sometimes when we are at the kitchen table together.

And the recipe Sunday was chicken and butternut squash curry. The recipe is from A Family Feast and it is the kind of one-pot Indian dinner I had been wanting to try since the chai coconut ice cream taught me about Indian spices. The dish is chicken thighs and cubed butternut squash simmered in coconut milk and chicken broth with curry powder, garam masala, garlic, ginger, and onion. Served over rice with cilantro on top.

The math: chicken thighs $2.79, butternut squash $1.99, a can of coconut milk $1.79, an onion, garlic, ginger, the curry powder and garam masala, fresh cilantro, lime, rice. Total: about $7.80 for three dinners.

The technique is the build-and-simmer. Sear the cubed chicken in oil. Add diced onion, minced garlic and ginger, three minutes. Stir in two tablespoons of curry powder and a teaspoon of garam masala for thirty seconds. Pour in the coconut milk and a cup of chicken broth. Add cubed butternut squash. Simmer covered twenty-five minutes until the squash is tender. Finish with a squeeze of lime and chopped cilantro. Serve over rice.

Mama said, eating, baby, the kitchen has crossed the curry border. The list of countries the kitchen has crossed is now eight.

The recipe is below. The trick is the spice bloom — cook the curry powder and garam masala in the oil for thirty seconds before adding the liquid; the heat releases the flavors.

Chicken Tikka Masala

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 5

Ingredients

• For the chicken marinade:
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon salt
• For the sauce:
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Marinate the chicken. In a bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, paprika, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Cook the chicken. Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, shaking off excess. Sear the chicken in batches until golden on all sides, about 3 to 4 minutes per batch. Transfer to a plate and set aside.
3. Build the sauce. In the same pan, melt the butter with the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, about 5 to 6 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
4. Add the spices. Stir in the cumin, garam masala, paprika, coriander, and cayenne. Cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic.
5. Simmer with tomatoes. Pour in the crushed tomatoes and stir to combine. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Finish with cream. Reduce heat to low and stir in the heavy cream and sugar. Return the seared chicken and any accumulated juices to the pan. Simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce is rich and creamy.
7. Season and serve. Taste and adjust with salt and pepper. Garnish with fresh cilantro and serve over steamed basmati rice or with warm naan bread.

Nutrition (per serving)

Calories: 410 | Protein: 30g | Fat: 28g | Carbs: 12g | Fiber: 2g | Sodium: 520mg