Chicken Curry With Squash Recipe Recipes Net

Ingredients

¼cupcanola oil

1largeonion

2largegarlic cloves

2tbspfresh ginger,minced

2hot chilis with seeds

2tbspMadras curry powder

1½tspturmeric

5cupslow-sodium chicken broth

½cupcoconut milk

salt and freshly ground pepper,to taste

2lbsyukon gold potatoes

1lbcauliflower

2yellow squash

1½lbsskinless, boneless chicken breasts

rice

lemon Wedges

Preparation

In a large enameled cast-iron casserole, heat oil until shimmering. Add onion, garlic, ginger, and chilis and cook over moderate heat for about 5 minutes, stirring occasionally, until softened.

Stir in curry powder and turmeric and cook for 2 minutes. Add broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes.

Add potatoes and cook over moderate heat for 5 minutes until barely tender. Add cauliflower and squash, cover partially, and cook over moderately low heat for about 15 minutes, stirring occasionally, until vegetables are tender.

Add chicken to casserole, season with salt and pepper, and cook for about 5 minutes just until white throughout.

Serve over rice, with lemon wedges.

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