Chicken Curry with Squash
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.
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.
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.