Chicken Curry with Squash
Provided by: Food&Wine
Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.
- 1/4 cup(s) canola oil
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 2 tablespoon(s) minced fresh ginger
- 2 hot chiles with seeds, minced
- 2 tablespoon(s) Madras curry powder
- 1 1/2 teaspoon(s) turmeric
- 5 cup(s) low-sodium chicken broth
- 1/2 cup(s) coconut milk
- Salt and freshly ground pepper
- 2 pound(s) Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 1 pound(s) cauliflower, cut into florets
- 2 yellow squash, cut into 1-inch pieces
- 1 1/2 pound(s) skinless, boneless chicken breasts, cut into 1-inch pieces
- Rice and lemon wedges, for serving
- 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.