We made this quick and easy recipe with roasted pumpkin (we used butternut squash), and served it with white basmati rice.
To roast the butternut squash:
1/2 butternut squash, peeled and diced
1 Tablespoon good quality olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 Tablespoons good quality olive oil
1 lb boneless skinless chicken thighs, chopped in 2-inch cubes
1 bottle of Rupen's Masala (Homestyle Curry)
1/2 cup white basmati rice
1/4 cup cilantro or mint, minced, for garnish
Pre-heat oven at 350 F.
On a quarter sheet tray, add oil, salt, pepper, and butternut squash. Mix using your hands such that all the butternut squash pieces are covered with the spice.
Bake for 20-25 minutes, or until cooked. Remove from the oven and set aside.
Meanwhile, in a small sauce pan over medium heat, add oil and chicken. Mix. Saute for ten minutes, or until the chicken pieces are brown.
Reduce heat to low and add the entire contents of the Masala sauce. Mix. Cook covered for five minutes.
Finally, boil 2 cups water over high heat. Add rice, and reduce heat to low.
Cook rice for ten minutes. Strain and set aside.
To serve, add chicken curry in a bowl and garnish with butternut squash pieces. Place some rice on the side and garnish with cilantro/ mint. Serve!