BUTTERNUT SQUASH

INGREDIENTS
First part
1 butternut squash
1 chili
3 cloves of garlic
5 cm ginger
a bunch of coriander
1 tin of peeled tomatoes

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PROPORTION PART
400 g. chicken
butter and oil to fry the meat in
3 onions
1 tbsp. garam masala,
turmeric and cumin
3 dl. cream
salt


GARNISH
Coriander
Skyr
Mango chutney
Nigella seeds
Lime or lemon
Almonds chopped lengthwise

 

PROCEDURE
Boil the peeled and cored butternut squash in a little salted water. Until it is soft enough to blend (not cooked). Blend all the ingredients from the first part of the dish together into a uniform mash.

Fry the chicken in oil and butter, and add the onions. Let it continue to fry until the onions have softened. Now add the spices and stir. So the butternut mash, cream and water. When it has boiled a little, you can taste it with salt. Let it bubble for 20 min. while you prepare some rice or maybe cauliflower if you prefer.

​Arrange it on a rustic plate and garnish with nigella seeds (so pretty) and the other things. Yum!