Chicken Curry with Squash

Photo by John Kernick
Ingredients
- 2 tablespoon(s) minced fresh ginger
- 0.5 cup(s) coconut milk
- 0.25 cup(s) canola oil
- 2 hot chiles with seeds
- 2 yellow squash
- 5 cup(s) low-sodium chicken broth
- 1 large onion
- + 8 more ingredients
-
- 2 large garlic cloves
- 2 pound(s) Yukon Gold potatoes
- 1.5 pound(s) skinless, boneless chicken breasts
- Rice and lemon wedges
- 2 tablespoon(s) Madras curry powder
- 1.5 teaspoon(s) turmeric
- Salt and freshly ground pepper
- 1 pound(s) cauliflower
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 se...
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