Bombay Curried Chicken

Description
Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: www.foodfit.com
 * This Recipe Serves: 4

Ingredients

 * 2 tbsp olive oil
 * 1 large yellow onion, sliced
 * 2 cloves garlic, minced
 * 2 medium carrots, sliced
 * 4 small potatoes or turnips, cut into wedges
 * salt to taste
 * freshly ground black pepper
 * 1 tbsp freshly grated ginger
 * 1 tbsp curry powder
 * 1 small butternut squash, peeled, seeded and cubed
 * 3 cups crushed canned tomatoes
 * 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
 * juice of 1 lemon
 * parsley or cilantro sprigs for garnish

Directions

 * 1) Heat the olive oil in a large non-stick skillet over medium heat.
 * 2) Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.
 * 3) Turn the heat to high, add the garlic, carrots and potatoes or turnips.
 * 4) Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
 * 5) Stir in the ginger and curry powder.
 * 6) Add the butternut squash, canned tomatoes and chicken pieces and stir to combine.
 * 7) Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
 * 8) Simmer for 15 minutes or until the chicken is completely cooked.
 * 9) Add the lemon juice and adjust the salt and pepper to taste (this can be made in advance and stored in the refrigerator for up to 3 days).
 * 10) Serve in warm bowls garnished with parsley or cilantro sprigs.

Nutritional information
Per serving (1 bowl with chicken and vegetables):
 * 330 Calories | 35g Carbs | 8g Fiber | 9g Fat | 31g Protein | 1g Saturated Fat | 281 mg Sodium