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Chicken Curry with Squash

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John Kernick

50 mins total
0 mins prep

Recipe Filed Under
Chicken, Vegetable, Spice, Potato, Squash, Cauliflower, Indian, One-Dish, Healthy, Main Dish, Dinner, Curry

Provided By: Food&Wine

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Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.

Ingredients

Serves:

1/4 cup(s) canola oil

1 large onion, finely chopped

2 large garlic cloves, minced

2 tablespoon(s) minced fresh ginger

2 hot chiles with seeds, minced

2 tablespoon(s) Madras curry powder

1 1/2 teaspoon(s) turmeric

5 cup(s) low-sodium chicken broth

1/2 cup(s) coconut milk

Salt and freshly ground pepper

2 pound(s) Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

1 pound(s) cauliflower, cut into florets

2 yellow squash, cut into 1-inch pieces

1 1/2 pound(s) skinless, boneless chicken breasts, cut into 1-inch pieces

Rice and lemon wedges, for serving

Directions

1. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add the potatoes and cook over moderate heat until barely tender, 5 minutes. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.

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