Chicken Curry with Squash Recipe

Chicken Curry with Squash Recipe

How To Make Chicken Curry with Squash

This chicken curry strikes the perfect balance between earthy and sweet hints from the yellow squash and fragrant spices.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • ¼cupcanola oil
  • 1largeonion
  • 2largegarlic cloves
  • 2tbspfresh ginger,minced
  • 2hot chilis with seeds
  • 2tbspMadras curry powder
  • tspturmeric
  • 5cupslow-sodium chicken broth
  • ½cupcoconut milk
  • salt and freshly ground pepper,to taste
  • 2lbsyukon gold potatoes
  • 1lbcauliflower
  • 2yellow squash
  • lbsskinless, boneless chicken breasts

For Serving:

  • rice
  • lemon Wedges


  1. 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.

  2. 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.

  3. 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.

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

  5. Serve over rice, with lemon wedges.


  • Calories: 430.61kcal
  • Fat: 19.33g
  • Saturated Fat: 5.91g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 8.29g
  • Polyunsaturated Fat: 4.01g
  • Carbohydrates: 42.44g
  • Fiber: 7.46g
  • Sugar: 3.85g
  • Protein: 26.27g
  • Cholesterol: 54.43mg
  • Sodium: 1359.17mg
  • Calcium: 107.04mg
  • Potassium: 1503.98mg
  • Iron: 4.28mg
  • Vitamin A: 148.95µg
  • Vitamin C: 79.65mg
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