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Chicken Curry with Squash

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  50 Minutes
  8
Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.
RECIPE INGREDIENTS
1/4 cup  canola oil
1   large onion finely chopped
2   large garlic cloves minced
2 tablespoons  minced fresh ginger
2   hot chiles with seeds minced
2 tablespoons  Madras curry powder
1 1/2 teaspoons  turmeric
5 cups  low-sodium chicken broth
1/2 cup  coconut milk
salt and freshly ground pepper
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

Tip: One Serving 306 cal, 12 gm fat, 3.9 gm sat fat, 23 gm carb, 4.6 gm fiber.
Chicken Curry with Squash Recipe at Cooking.com
DIRECTIONS
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
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