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Ingredients

• 1/4 cup(s) canola oil
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 2 tablespoon(s) minced fresh ginger
• 2 hot chiles with seeds, minced
• 2 tablespoon(s) Madras curry powder
• 1 1/2 teaspoon(s) turmeric
• 5 cup(s) low-sodium chicken broth
• 1/2 cup(s) coconut milk
• Salt and freshly ground pepper
• 2 pound(s) Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1 pound(s) cauliflower, cut into florets
• 2 yellow squash, cut into 1-inch pieces
• 1 1/2 pound(s) skinless, boneless chicken breasts, cut into 1-inch pieces
• Rice and lemon wedges, for serving

Description

Chicken Curry With Squash - The Huffington Post

Kitchen Daily