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Chicken Curry With Squash

Food.and.Wine1's picture
Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory. Picture Credit: John Kernick Recipe By: Grace Parisi Pairing Notes: Fragrant curries pair well with aromatic Gewürztraminer. For more recipes, please visit Foodandwine.com
Ingredients
  Canola oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Garlic cloves 2 Large, minced
  Minced fresh ginger 2 Tablespoon
  Hot chili 2 , minced with seeds
  Madras curry powder 2 Tablespoon
  Turmeric 1 1⁄2 Teaspoon
  Low sodium chicken broth 5 Cup (80 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Yukon gold potatoes 2 Pound, peeled and cut into 1 1/2 inch pieces
  Cauliflower 1 Pound, cut into florets
  Yellow squash 2 , cut into 1 inch pieces
  Boneless skinless, chicken breasts 1 1⁄2 Pound, cut into 1 inch pieces
  Cooked rice 2 Cup (32 tbs) (For Serving)
  Lemon wedges 4 (For Serving)
  Salt To Taste
Directions

1. 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 season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add the potatoes and cook over moderate heat until barely tender, 5 minutes. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.
2. Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes. Serve over rice, with lemon wedges.

NOTES: One Serving 306 cal, 12 gm fat, 3.9 gm sat fat, 23 gm carb, 4.6 gm fiber.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
8

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