Chicken Curry in Roasted Acorn Squash |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A great recipe from Men's Health magazine. Ingredients:
1 small acorn squash |
12 ounces boneless skinless chicken breasts |
1 red pepper, chopped |
1 tablespoon mild curry powder |
1 tablespoon olive oil |
salt |
pepper |
1/2 cup milk |
1 cup yellow onion, chopped |
1/4 cup golden raisin |
1/4 cup cilantro, chopped |
Directions:
1. Preheat the oven to 450°.
2. Cut the squash in half. Rub it with half the oil and the salt and pepper.
3. Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
4. While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
5. Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
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