Curried Chicken and Butternut Squash

• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece Ginger (about 1-inch)
• 1 whole Medium (about 1 1/2 Pounds) Butternut Squash
• 8 pieces Chicken (thighs And/or Legs Suggested)
• 2 Tablespoons Ghee Or Vegetable Oil (recipe For Ghee Included)
• 2 Tablespoons Red Curry Paste
• 2 Tablespoons Garam Masala
• 1/2 teaspoons Cumin
• 1/2 teaspoons Cardamom
• 1 can 14.5 Ounces Diced Tomatoes
• 1 can (14.5 Ounces) Coconut Milk
• 1 cup Chicken Stock Or Chicken Broth
• 1 can (6 Ounce) Tomato Paste
• Salt To Taste
• Pepper To Taste
• 1 pound Unsalted Butter

1. Prep the onion, garlic, ginger, and butternut squash.
2. For the onion, slice it in half lengthwise, then slice each half lengthwise into scant 1/4-inch strips.
3. Peel and mince the garlic.
4. Peel and grate the ginger.
5. Peel and cube the butternut squash into bite-sized pieces.
6. Set the vegetables aside.
7. Rinse chicken pieces with water.
8. Sprinkle with salt and pepper.
9. Set aside.
10. Heat ghee (see recipe below) or oil in a large Dutch oven over medium heat.
11. Brown the chicken in the hot ghee or oil, flipping it a couple times to brown it on all sides.
12. Remove chicken from Dutch oven and set aside.
13. Add the onion, red curry paste, garam masala, cumin and cardamom to the Dutch oven.
14. Stir to mix well.
15. Cook over medium heat, stirring often, for about 5 minutes.
16. Add the butternut squash, minced garlic and grated ginger.
17. Stir and cook for about another 5 minutes.
18. Stir in the diced tomatoes, coconut milk, chicken broth, and tomato paste.
19. Add chicken back into the Dutch oven and stir gently.
20. Bring ingredients to a simmer.
21. Put lid on the pot and cook over medium heat until squash is tender and chicken is cooked through.
22. This will take approximately 15-20 minutes.
23. Taste to correct seasonings.
24. Serve with basmati rice and a leafy green vegetable such as spinach.
25. For the ghee: Although the ghee is not required for this recipe, it does bring a beautiful, rich, nutty flavor to the curry.
26. Put 1 pound of unsalted butter into a heavy saucepan over medium-low heat.
27. Melt the butter slowly making sure it does not sizzle or brown.
28. After the butter has completely melted, increase the heat and bring the butter to a boil.
29. The surface will be covered with foam at this point.
30. Reduce the heat to the lowest possible setting and gently stir the butter.
31. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
32. Resist the urge to stir the butter.
33. It really needs to sit without being stirred while it cooks.
34. Strain the ghee into a bowl through a sieve that youve lined with several layers of cheesecloth.
35. The ghee should be perfectly clear and smell nutty.
36. Pour the ghee into a glass jar and seal tightly.
37. Cooks Note: I store my ghee in the refrigerator and use it as I need it.
38. The cold causes it to solidify.
39. No problem, just scoop out what you need and put the rest back in the fridge.

onion, garlic, ginger, butternut, chicken, vegetable oil, red curry, garam masala, cumin, cardamom, tomatoes, coconut milk, chicken, tomato paste, salt, pepper, butter

Taken from tastykitchen.com/recipes/main-courses/curried-chicken-and-butternut-squash/ (may not work)