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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 2 tbsp vegetable oil
- 1 3/4 lbs boneless skinless chicken thighs, trimmed and cubed
- 1 None onion, thinly sliced
- 5 oz mushrooms, thickly sliced
- 1 jar (16 oz) butter chicken simmer sauce
- 1/2 None butternut squash, peeled, seeded and cubed
- 5 oz green beans, trimmed
- 1/4 cup toasted slivered almonds
- None None Warm naan bread, to serve
Method
- Heat 1 tbsp of the oil in a large, heavy-bottomed saucepan on high heat. Cook chicken in batches, until lightly browned. Set aside.
- Add remaining 1 tbsp oil to pan. Saute onion for 3 mins. Add mushrooms and saute for 2 mins, until soft.
- Return chicken to pan. Add simmer sauce and butternut squash. Bring to a boil. Reduce heat to low; simmer, covered, for 20 mins. Serve with warm naan bread.
