Chicken Curry with Squash Recipe

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.