Chicken Curry with Squash

Ingredients

• 0.3 cup canola oil 
• 1 pound cauliflower cut into florets
• 2  chiles with seeds, minced hot
• 0.5 cup coconut milk 
• 2 tablespoons madras curry powder 
• 2 tablespoons ginger fresh minced
• 2  garlic cloves minced
• 8 servings rice and lemon wedges for serving
• 5 cups chicken broth low-sodium
• 1  onion finely chopped
• 8 servings salt and pepper freshly ground
• 1.5 pounds chicken breasts boneless skinless cut into 1-inch pieces
• 1.5 teaspoons turmeric 
• 2  baby squash yellow cut into 1-inch pieces
• 2 pounds yukon gold potatoes peeled cut into 1 1/2-inch pieces

Equipment

Directions

1. In a large enameled cast-iron casserole, heat the oil until shimmering.
2. 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.
3. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes.
4. Add the potatoes and cook over moderate heat until barely tender, 5 minutes.
5. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.
6. Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes.
7. Serve over rice, with lemon wedges.