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Chicken Curry with Squash

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil

  2. 1 large onion, finely chopped

  3. 2 large garlic cloves, minced

  4. 2 tablespoons minced fresh ginger

  5. 2 hot chiles with seeds, minced

  6. 2 tablespoons Madras curry powder

  7. 1 1/2 teaspoons turmeric

  8. 5 cups low-sodium chicken broth

  9. 1/2 cup coconut milk

  10. Salt and freshly ground pepper

  11. 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

  12. 1 pound cauliflower, cut into florets

  13. 2 yellow squash, cut into 1-inch pieces

  14. 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces

  15. Rice and lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add the potatoes and cook over moderate heat until barely tender, 5 minutes. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.

  2. Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes. Serve over rice, with lemon wedges.

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