This was on the menu for last Tuesday.  I had to work late for our conversion and had book club that night.  So Ben was stuck making this for me.  After he made it he looks to me and says “Aren’t you going to take a picture???  Why do you always take pictures when you cook and never when I cook”.  So here is Ben’s dish. 


This is from Food and Wine Magazine.  It says it makes 8 servings.  It lies.  I don’t know how many servings we actually got, but it was much more than 8.  We put some in the freezer as it reheats really well.  Perfect for lunches!

1/8 c canola oil

1 lg onion, finely chopped

2 lg cloves garlic, minced

2 tbl hot chilies with seeds, minced

2 tbl Maderas curry powder

1 1/2 tsp turmeric

5 c chicken broth

1/2 c coconut milk

2 lbs Yukon gold potatoes.peeld and cut 1 1/2″

1 lb cauliflower, cut into florets

2 yellow squash, cut into 1″ pieces

1 1/2 lb chicken breast

1. In dutch oven heat oil until simmering.  Add onion, garlic, ginger, and chilies.  Cook over med heat, stirring occassionally, until softened (about 5 min).  Stir in curry powder and turmeric and cook 2 min.  Add broth and coconut milk and simmer with salt and pepper.  Bring to boil and simmer for 5min.  Add potatoes and cook over medheat until tender.  Add cauliflower and squash, cover partially ond cook over med-low heat until veggies are tender, stirring occasionally.

2.Add chicken, season with S&P, cook until white throughout, about 5 min. 

It says to serve with rice but I don’t think it needs it. 

1 serving is 306 calories, 12 gm fat, 3.9 gm sat fat, 23 gm carb, 4.6 gm fiber.