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. ---------------------------------------------------------------------------
Nutrition
Ingredients
