Potato and squash chicken curry

 

This is not my original recipe. I found it on BBC website and made only small changes to it. I liked it so much that I made it three times in a row. You will need a deep frying pan or a non-stick, thick den pot for this one.

You'll need:

small butternut or coquina squash (I used the latter), cut into cubes

potatoes (amount more or less equal to squash), cut into cubes

chicken (original made with turkey), cut into small cubes

one onion, chopped

2 spoonfulls of sour cream

3 spoonfulls of natural yoghurt

lemon

buillion (I used a cube) (around 0,5l)

fresh coriander

ground coriander

garam masala

chilli powder

dried crushed chilli

one red chilli (optional, if you want to make it extra hot)

pepper cayenne

turmeric

4 garlic cloves, finely chopped

3cm of ginger, finely chopped

salt and pepper

 

1. This time it might be advisable to prepare the ingredients first, there won't be enough time during cooking to do so.

2. First, start by frying the chicken on hot olive oil with pepper cayenne in it. Also add a pinch of salt and pepper.

3. Remove the chicken from the frying pan and start frying the onion. After around 2 minutes, add ginger, garlic, garam masala, chilli (in all forms), turmeric and ground coriander and fry for another minute being extra careful not to burn the spices as they will become bitter if you do.

4. Add squash and potatoes. Fry until potatoes become sticky.

5. Add buillion (around 0,5l) and boil until tender. You may start by adding just a glass and add more later if necessary. The important thing is not to add too much, you don't want to end up with a soup at the end (though the mixture will reduce itself quite a bit).

6. Once ready, add the chicken. Then proceed to add cream and yoghurt. You can regulate the level of spice by adding more cream/yoghurt. Don't forget to add fresh coriander leaves.

7. Once on a plate, add some freshly squeezed lemon juice. I know it seems counterintuitive to add lemon to a cream sauce, but it fits well here and really adds to the richness of the flavour.

Bon appétit!