Curry Chicken with Butternut Squash
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
In Indian cuisine, there are numerous variations of curry spice blends and sauces. Often, there are regional or family specialties; for instance, Madras curry is from southern India, and it uses a lot of chili powder, and less warm spices, like cinnamon and clove, that might be found in other curries. This brings a fiery, piquant layer to dishes, like this chicken-and-veggie curry, which is tamed a bit with a delicious, cooling honey-lime-yogurt served on top.
Ingredients
- 4 Bell & Evans Split Halves Chicken Breasts
- 1/4 cup Olive oil, divided
- 3 TB Madras curry powder, divided
- 1 TB Salt, divided, plus more to taste
- 1/2 tsp Pepper
- 1/2 small Butternut squash, peeled and cut into 1-inch pieces
- 1 bunch Broccolini, ends trimmed, cut into 2-inch pieces
- 1 large Red bell pepper, cut into 1/2-inch slices
- 1 cup Greek yogurt
- 3 TB Minced fresh cilantro, plus more for garnish
- 1 Lime, juiced
- 2 tsp Honey
Tip:
- Madras curry powder is spicier in taste compared to traditional curry powder. Feel free to substitute madras curry powder for curry powder.
Preparation
- Preheat oven to 425°F. Mix 2 tablespoons of madras, 2 tablespoons oil and 2 teaspoons salt in a small bowl. Rub the spice paste over the chicken and under the skin.
- Mix butternut, broccolini, bell pepper and remaining oil in a medium bowl until well-coated. Season with remaining madras, salt and pepper. Arrange vegetables in a single layer in the bottom of a 9x13-inch baking dish. Place chicken, skin-side-up, in a single layer on top of the vegetable.
- Bake, flipping vegetables occasionally, until vegetables are tender and chicken is golden-brown and internal temperature reaches 165°F, about 30-35 minutes.
- Meanwhile, mix yogurt, cilantro, lime juice and honey together in a small bowl.
- Garnish the chicken with additional cilantro and serve with yogurt mixture.
