Chicken Curry With Squash

Name: Chicken Curry With Squash
Ingredients: 1/4 cup canola oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons minced fresh ginger; 2 hot chiles with seeds, minced; 2 tablespoons Madras curry powder; 1 1/2 teaspoons turmeric; 5 cups low-sodium chicken broth; 1/2 cup coconut milk; Salt and freshly ground pepper; 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces; 1 pound cauliflower, cut into florets; 2 yellow squash, cut into 1-inch pieces; 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces; Rice and lemon wedges, for serving

15 ingredients

2 steps

Ingredients

1/4 cup canola oil
1 onion, finely chopped
2 garlic cloves, minced
2 tablespoons minced fresh ginger
2 hot chiles with seeds, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons turmeric
5 cups low-sodium chicken broth
1/2 cup coconut milk
Salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
1 pound cauliflower, cut into florets
2 yellow squash, cut into 1-inch pieces
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Rice and lemon wedges, for serving

Directions

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.