Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) canola oil

  2. 1 large onion, finely chopped

  3. 2 large garlic cloves, minced

  4. 2 tablespoon(s) minced fresh ginger

  5. 2 hot chiles with seeds, minced

  6. 2 tablespoon(s) Madras curry powder

  7. 1 1/2 teaspoon(s) turmeric

  8. 5 cup(s) low-sodium chicken broth

  9. 1/2 cup(s) coconut milk

  10. Salt and freshly ground pepper

  11. 2 pound(s) Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

  12. 1 pound(s) cauliflower, cut into florets

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

  14. 1 1/2 pound(s) 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.


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