Chicken Curry with Squash
The recipe Chicken Curry with Squash is ready in roughly 45 minutes and is definitely an awesome gluten free, dairy free, and whole 30 option for lovers of Indian food. For $2.31 per serving, you get a main course that serves 8. One serving contains 319 calories, 27g of protein, and 14g of fat. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up madras curry powder, ginger, coconut milk, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.
Instructions
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.