Wednesday, August 20, 2008

Chicken Curry in Roasted Acorn Squash. YUMMO!


Oh...you are so lucky. I am going to share with you this fabulous, wonderful, completely delicious and super easy-peasy, yet very impressive looking, dish!!



This is something Dave made for me over a year ago and I absolutely loved it. I could seriously eat it every single week (if not every single day). Then, we proceeded to loose the recipe.



Well, I just dusted off all my old Sandi Richard's "Cooking for the Rushed" cookbooks last week (and ordered a couple more from the library) and what should I find tucked away in the pages of "Life's On Fire", but my recipe for Chicken Curry in Roasted Acorn Squash! Woot!



This recipe was just torn out of the January/February 2007 issue of Men's Health Magazine (that's why it was so easy to loose).



Here is your very simple ingredients list:
  1. 1 small acorn acorn squash
  2. 12 oz. boneless chicken breasts, chopped
  3. 1 red bell pepper, chopped
  4. 1 Tbsp mild yellow curry powder
  5. 1 Tbsp olive oil
  6. 1 med. yellow onion, chopped into 1/2" pieces
  7. 1/2 c milk or heavy cream
  8. 1/4 c golden raisins
  9. 1/4 c chopped cilantro

Here's what you do:

  1. Preheat oven to 450F
  2. Cut the squash in half. rub it with half the oil and sprinkle with salt and pepper, and place on a baking sheet. Roast it in the oven until the flesh is soft and brown, about 25 minutes.
  3. while the squash roasts, heat the remaining oil in a large saute pan over medium-heat. When it's hot, add the chicken, bell pepper, and onion. Saute for 3 minutes, then add the curry powder, milk, and raisins. Use a wooden spoon to mix thoroughly {why they specifically state a wooden spoon, I have no idea? I don't think it has to be any specific length of wooden spoon, though...}. Simmer over low heat for 10 minutes.
  4. Serve a scoop of the curry inside of the roasted squash. Garnish with the cilantro. Makes 2 servings.

Per serving (if you care): 610 calories, 42 grams of protein, 74 g of carbohydrates, 20 g of fat (only 4 saturated), 17 g fiber, 850 milligrams of sodium.

Verdict:


Well, can you guess? I LOVE, LOVE, LOVE this dish. I see now that my picture totally does not do justice to how good it tasted. It is so good that I am drooling as I type about it right n*@w. OH, nko -++ m7 keeeEEEEEEEEEEyBoaRRRRD izzzzzznt""" woR8King proP3rlE n)0w. OOOopps23!

4 MOre WHAT:S COOKING wedNesday pLEEeeeeeeeeeeese g0 H3re!

2 comments:

Jen of A2eatwrite said...

Oh, Norma-ann this looks AMAZING! Thank you so much!

City Girl said...

This looks like a dish I would love -- I can't wait to try it! Do you have flatbread with it as well, or rice?