Chicken Curry with Squash

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