Moroccan Chicken Curry
Ingredients
- 1 tablespoon olive oil
- 1½ pounds chicken breast, cut into 1-inch pieces
- 2 cups low-sodium chicken broth
- 5 cups butternut squash, cubed
- ½ cup golden raisins
Paste:
- 1 onion, coarsely chopped
- 3 cloves garlic
- 1 tablespoon honey
- 1½ tablespoons red wine vinegar
- 1 tablespoon fresh ginger
- 3 tablespoons tomato paste
- 1 teaspoon turmeric
- 2 tablespoons garam masala
Directions
- Using a food processor or a blender, process the onion, garlic, honey, vinegar, ginger, tomato paste, turmeric, and garam masala until it forms a paste.
- Heat olive oil in a large pan. Add the chicken and cook thoroughly. Add the paste, broth and butternut squash.
- Bring to a low simmer for 20 minutes or until squash is tender. Stir in the raisins and cook for 5 more minutes. Serve over rice or with naan bread.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 220 (40 from fat) |
| Total fat | 4.5g |
| Saturated fat | 1g |
| Cholesterol | 60mg |
| Sodium | 65mg |
| Carbohydrate | 24g (3g dietary fiber, 11g sugar) |
| Protein | 22g |
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