Chicken Curry with Squash

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...

View full recipe at Food & Wine

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