1. In a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds. 2. Add the chopped onion and cook for 2 minutes. 3. Add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally. 4. Add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally. 5. You can add extra water to achieve desired consistency or flavor, if necessary. 6. Serve with basmati rice, chutney and puri (puffed fried bread). 7. Source: Joanie at Gail’s Recipe Swap. ---------------------------------------------------------------------------
Nutrition
Ingredients
