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.

Description

Chicken Curry With Squash, Recipe

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