Name: Chicken Curry with Squash Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 8
Ingredients: ¼ cup canola oil; 1 large onion; 2 large garlic cloves; 2 tbsp fresh ginger; 2 hot chilis with seeds; 2 tbsp Madras curry powder; 1½ tsp turmeric; 5 cup low-sodium chicken broth; ½ cup coconut milk; salt and freshly ground pepper; 2 lbs yukon gold potatoes; 1 lb cauliflower; 2 yellow squash; 1½ lbs skinless, boneless chicken breasts; rice; Lemon Wedges

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

Serves:

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

For Serving:

rice
lemon Wedges

Instructions

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.