Chicken Curry with Squash

Name: Chicken Curry with Squash
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 59 milliliters canola oil; 454 grams cauliflower, cut into florets; 2 hot chiles with seeds, minced; 118 milliliters coconut milk; 2 Tbsps Madras curry powder; 2 Tbsps minced fresh ginger; 2 larges garlic cloves, minced; 8 servings Rice and lemon wedges, for serving; 1 liters low-sodium chicken broth; 1 large onion, finely chopped; 8 servings Salt and freshly ground pepper; 680 grams skinless, boneless chicken breasts, cut into 1-inch pieces; 2 teaspoons turmeric; 2 yellow squash, cut into 1-inch pieces; 907 grams Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

Chicken Curry with Squash might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 319 calories, 27g of protein, and 14g of fat per serving. This recipe serves 8. It is an affordable recipe for fans of Indian food. A mixture of canolan oil, ginger, chiles, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

In a large enameled cast-iron casserole, heat the oil until shimmering.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Curry Powder

Turmeric

Chili Pepper

Garlic

Ginger

Onion

Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes.

Ingredients you will need

Salt And Pepper

Coconut Milk

Broth

Add the potatoes and cook over moderate heat until barely tender, 5 minutes.

Ingredients you will need

Potato

Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.

Ingredients you will need

Cauliflower

Vegetable

Squash

Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Serve over rice, with lemon wedges.

Ingredients you will need

Lemon Wedge

Rice

Ingredients

Servings:

59milliliters

canola oil 454grams

cauliflower, cut into florets 2

hot chiles with seeds, minced 118milliliters

coconut milk 2Tbsps

Madras curry powder 2Tbsps

minced fresh ginger 2larges

garlic cloves, minced 8servings

Rice and lemon wedges, for serving 1liters

low-sodium chicken broth 1large

onion, finely chopped 8servings

Salt and freshly ground pepper 680grams

skinless, boneless chicken breasts, cut into 1-inch pieces 2teaspoons

turmeric 2

yellow squash, cut into 1-inch pieces 907grams

Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try De Morgenzon Reserve Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.