Chicken Rogan Josh with Pineapple and Butternut Squash

Something spicy for election night!

Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced

1 roasting chicken, cut into serving pieces
1 fresh pineapple, cut into bite-sized chunks
1 small butternut squash, cut into bite-sized pieces

First start the gravy by caramelizing the onions in a bit of canola oil in a sauce pot.  Cook the onions over medium-low heat, stirring often, for about 20-30 minutes.  Add the spices, salt and sugar, and cook another 2-3 minutes until the spices are fragrant.  Increase the heat and add the tomatoes.  Cook them down until they form a tick sauce, about another 15-20 minutes.  The curry gravy can be done well in advance, for example several days before - it only gets better with time!  Preheat oven to 375F.  Tip the curry gravy into a large roasting pan.  

Nestle the chicken pieces into the gravy, along with the pineapple and squash chunks. Roast curry for about 30-40 minutes, until the chicken is cooked through.  Serve with rice.  Serves 4-6.

 

Cook's note:  This basic tomato curry is a classic foundational sauce for many curries.  You can cook fish, fowl, meat or vegetarian dishes like chick peas or tofu in this delicious sauce.