Chicken Curry with Squash

Chicken Curry with Squash
Photo by © John Kernick

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 hot chiles with seeds, minced
  • 1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • ½ cup coconut milk
  • 2 large garlic cloves, minced
  • 1 large onion, finely chopped
  • Salt and freshly ground pepper
  • + 8 more ingredients
    • 5 cups low-sodium chicken broth
    • 2 yellow squash, cut into 1-inch pieces
    • Rice and lemon wedges, for serving
    • ¼ cup canola oil
    • 2 tablespoons Madras curry powder
    • 1 ½ teaspoons turmeric
    • 2 tablespoons minced fresh ginger
    • 1 pound cauliflower, cut into florets

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 My Recipes

Comments

Variations on Chicken Curry with Squash

  • Chicken Curry with Squash
    • 2 large garlic cloves
    • 1 large onion
    • 2 pound(s) Yukon Gold potatoes
    • 0.25 cup(s) canola oil
    • 2 tablespoon(s) minced fresh ginger
    • +9 other ingredients


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