Chicken Curry With Squash Recipe

Ingredients

1/4 c. canola oil

1 large onion

2 large garlic cloves

2 tbsp. minced fresh ginger

2 hot chilis with seeds

2 tbsp. madras curry powder

1 1/2 tsp. turmeric

5 c. low-sodium chicken broth

1/2 c. coconut milk

Salt and freshly ground pepper

2 lb. Yukon gold potatoes

1 lb. cauliflower

2 yellow squash

1 1/2 lb. skinless, boneless chicken breasts

RICE

Lemon wedges

Preparation

Step 1In a large enameled cast-iron casserole, heat oil until shimmering. Add onion, garlic, ginger, and chilis and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in curry powder and turmeric and cook 2 minutes. Add broth and coconut milk and season with salt and pepper. Bring to a boil and simmer 5 minutes. Add potatoes and cook over moderate heat until barely tender, 5 minutes. Add cauliflower and squash, cover partially, and cook over moderately low heat, stirring occasionally, until vegetables are tender, 15 minutes.Step 2Add chicken to casserole, season with salt and pepper, and cook just until white throughout, about 5 minutes. Serve over rice, with lemon wedges.