2 tbsp of ginger
Melt butter in pan and add garlic and ginger.
I bought a 1lb package of squash, instead of having to peel, clean, and chop one myself.
I use approximately half the container and chopped up each of the pieces into much smaller pieces. Add to pot.
1 medium potato, peeled and chopped. Add to pot.
I only added one cup of water, since I was making a sauce instead of a soup.
Here is everything cooking down. I cooked it on about medium heat.
Boil two chicken breasts.
Julienne half of a zucchini and chop up other half. Chopped half throw in pot.
I put about a tsp, instead of a tbsp, since the boy doesn't care for spicy stuff.
This is not in the recipe, but I added just a little turmeric because the flavor seemed to be to light, but this was a mistake. It ended up over powering everything in the sauce.
I steamed some broccoli and cauliflower.
Cut up the chicken breasts and brown in a little EVOO.
I added half of this to the sauce to thicken it up a bit.
Chopped up two Roma tomatoes.
Take sauce and blend together. I should have cooked the sauce down further, it was difficult to get it as smooth as I would have liked, because the squash wasn't as soft as it needed to be.
Add zucchini and tomatoes to the chicken pan and fry until zucchini are tender but still a little crisp.
Make rice and layer. Rice, sauce, broccoli and cauliflower, and then the chicken and veggie mix.
Conclusion . . . this was headed in the right direction, but needs to be tweaked some. It definitely gives me encouragement to continue to try to make my own Indian sauces though. I liked the veggies and meat cooked that way. Some things simply taste better fried, while others taste better steamed.