Chicken Curry with Squash
|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)|
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.