• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken Curry with Squash

  • 8servings
  • 50minutes
  • 306calories

Add to MenuAdd to Calendar

Source: ca.delish.comReport recipe

Rate this recipe:

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(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 chilis 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 , for serving

  16. Lemon wedges , for serving

Instructions Jump to Ingredients ↑

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

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback