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Chicken Curry with Squash

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Chicken Curry with Squash

Chicken Curry with Squash
John Kernick
Provided by:
total prep
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.