Chicken Curry with Squash
Recipe from Food & Wine

Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.


John Kernick

by 3  people


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Ingredients
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    1/4  cup 
    canola oil
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    1   
    large onion, finely chopped
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    2   
    large garlic cloves, minced
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    2   tablespoons 
    minced fresh ginger
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    2   
    hot chiles with seeds, minced
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    2   tablespoons 
    Madras curry powder
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    1 1/2  teaspoons 
    turmeric
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    5   cups 
    low-sodium chicken broth
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    1/2  cup 
    coconut milk
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    Salt and freshly ground pepper
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    2   pounds 
    Yukon Gold potatoes, peeled and cut into 1-1/2-inch pieces
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    1   pound 
    cauliflower, cut into florets
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    2   
    yellow squash, cut into 1-inch pieces
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    1 1/2  pounds 
    skinless, boneless chicken breasts, cut into 1-inch pieces
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    Rice and lemon wedges, for serving

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.
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