Chicken Curry with Squash

Chicken Curry with Squash

John Kernick

Provided by: Food&Wine

50 mins total 0 mins prep Full Screen

Servings

Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.

Ingredients

• 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

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.

• Filed under:
• Chicken,
• Vegetable,
• Spice,
• Potato,
• Squash,
• Cauliflower,
• Indian,
• One-Dish,
• Healthy,
• Main Dish,
• Dinner,
• Curry

More Recipes Like This

• 

  Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

• 

  Almaz’s Ethiopian Doro Wat (Chicken Curry) inspired by Cutting for Stone

• 

  Paul's Baked Squash Dinner with a Salad of Radicchio, Walnuts, and Parmesan