I absolutely love curry. And now that I’ve learned how to make it easy and fast, I make it often. My mom would occasionally make curry but I found my love of curry from trips to—- wait for it—- London. There are so many great Indian restaurants in England; cute neighborhood places where my friends would often take me for a “Ruby Murray” which is British rhyming slang for a curry. This recipe transports me back to those cozy little spots with big tables full of incredible curry dishes of all kinds, complete with spices, condiments, and good friends.

CURRY IN A HURRY

Time: 30 minutes

INGREDIENTS

1 cup rice, made to package instructions

Two large chicken breasts, diced into big pieces

1 tablespoon olive oil or vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

3 tablespoons minced ginger

3 cups butternut squash, grated

5 whole canned tomatoes

1 1/2 cups low sodium chicken broth (may need a bit more)

2 teaspoons curry powder or to your taste

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/2 teaspoon garam masala

salt and pepper to taste

Pinch red pepper flakes or use your favorite heat- cayenne is also good

1/2 can coconut milk, shake well before using (about 1 cup- it is optional)

2 cups fresh spinach

1 cup frozen green peas

fresh scallions and lime for garnish

DIRECTIONS:

Cube and brown the chicken in olive oil over medium high heat.

Add onion, garlic, ginger and cook until those are just soft and onions translucent. Add the butternut squash. and cook for 2-3 minutes until it wilts down. Crush in 4-5 whole (canned) tomatoes. I always add a bit of the liquid from the can also. Add chicken broth and bring to a simmer. Start seasoning— add curry powder, turmeric, garam masala, cumin, salt, and a little heat -whatever kind you prefer-all to taste. I added red pepper flakes for the heat. Stir well. Taste. Adjust seasoning.

Add a bit more broth- you will want plenty of “sauce”... Add fresh spinach leaves, frozen green peas toward the end so they just heat through and stay green. Finish with the coconut milk if you have it— it is optional. Serve over hot rice and garnish with chopped scallions and a squeeze of lime juice.