Directions:
- In a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds.
- Add the chopped onion and cook for 2 minutes.
- Add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally.
- Add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally.
- You can add extra water to achieve desired consistency or flavor, if necessary.
- Serve with basmati rice, chutney and puri (puffed fried bread).
- Source: Joanie at Gail’s Recipe Swap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.57 Kcal (1907 kJ) | ||
| Calories from fat | 134.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 23% | |
|---|---|---|---|
| Cholesterol | 38.75mg | 13% | |
| Sodium | 45893.7mg | 1912% | |
| Potassium | 894.04mg | 19% | |
| Total Carbs | 53.1g | 18% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 29.24g | 58% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.1mg | 23% | |
| Calcium | 401.8mg | 40% | |
| Amount Per 100 g | |||
| Calories | 99.39 Kcal (416 kJ) | ||
| Calories from fat | 29.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 23% | |
|---|---|---|---|
| Cholesterol | 8.45mg | 13% | |
| Sodium | 10012.79mg | 1912% | |
| Potassium | 195.06mg | 19% | |
| Total Carbs | 11.59g | 18% | |
| Sugars | 0.62g | 11% | |
| Dietary Fiber | 0.37g | 7% | |
| Protein | 6.38g | 58% | |
| Vitamin C | 2.6mg | 20% | |
| Iron | 0.9mg | 23% | |
| Calcium | 87.7mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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