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