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.
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.
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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.
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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.
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Add chicken to casserole, season with salt and pepper, and cook for about 5 minutes just until white throughout.
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Serve over rice, with lemon wedges.
Nutrition
- 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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