Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Tuesday, June 28 2011
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, for serving

Directions
1. 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.
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. 
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.