Chicken Curry with Potatoes and Squash
Ingredients
* 2 tablespoons ground coriander
* 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
* 1/4 teaspoon turmeric
* 3 tablespoons water
* 1/2 cup vegetable oil
* 3 onions, halved and thinly sliced
* 8 garlic cloves, thinly sliced
* One 1-inch piece of fresh ginger, peeled and thinly sliced
* 12 curry leaves
* 2 teaspoons garam masala
* 1 teaspoon freshly ground black pepper
* Kosher salt
* One 3 1/2-pound chicken, cut into 8 pieces, wing tips removed
* 1 large baking potato, peeled and cut into 1-inch dice
* 3/4 pound butternut squash, peeled, seeded and cut into 1/2-inch dic
* One 14-ounce can unsweetened coconut milk
* 1 cup chicken stock or low-sodium broth
* Steamed white rice, for serving
Directions
1. In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
2. In a very large, deep skillet, heat the oil. Add the onions, garlic, ginger and curry leaves and cook over moderately high heat until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
3.Season the chicken pieces with salt. Add the chicken, potato and squash to the skillet and stir to coat with seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Transfer the chicken pieces to a bowl. Season the sauce with salt and pour it over the chicken. Serve with steamed white rice.
From Food & Wine Magazine
