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Chicken Curry with Squash Recipe
Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.
Picture Credit: John Kernick
Recipe By: Grace Parisi
Pairing Notes: Fragrant curries pair well with aromatic Gewürztraminer.
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|Canola oil||1/4 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (5gm), minced|
|Minced ginger||2 Tablespoon|
|2 hot chiles with seeds, minced|
|2 tablespoons Madras curry powder|
|Turmeric||1 1/2 Teaspoon|
|Sodium chicken broth||5 Cup (16 tbs)|
|Coconut milk||1/2 Cup (16 tbs)|
|Ground pepper||1 To taste|
|2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces|
|1 pound cauliflower, cut into florets|
|2 yellow squash, cut into 1-inch pieces|
|1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces|
|Rice and lemon wedges, for serving|
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.