Chicken Curry With Squash Recipe

Name: Chicken Curry With Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons minced fresh ginger; 2 hot chiles with seeds, minced; 2 tablespoons Madras curry powder; 1 1/2 teaspoons turmeric; 5 cups low-sodium chicken broth; 1/2 cup coconut milk; Salt and freshly ground pepper; 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces; 1 pound cauliflower, cut into florets; 2 yellow squash, cut into 1-inch pieces; 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces; Rice and lemon wedges, for serving

Servings: persons

1/4 cup canola oil
1 onion, finely chopped
2 garlic cloves, minced
2 tablespoons minced fresh ginger
2 hot chiles with seeds, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons turmeric
5 cups low-sodium chicken broth
1/2 cup coconut milk
Salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
1 pound cauliflower, cut into florets
2 yellow squash, cut into 1-inch pieces
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Rice and lemon wedges, for serving

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.

1226

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup canola oil, 1 onion, finely chopped, 2 garlic cloves, minced, 2 tablespoons minced fresh ginger, and more.

Yes, Chicken Curry With Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry With Squash

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