Chicken Curry with Potatoes and Butternut Squash

Chicken Curry with Potatoes and Butternut Squash
Keralan cuisine is based on the culinary traditions of the region's Christian, Hindu and Muslim communities, and each group puts its own imprint on each recipe. This mildly sweet chicken curry (Nadan Kozhi) is in the style of Syrian-Christian Keralans; cooks from other communities omit the potatoes and squash. Adapted by Food and Wine
Recipe type: Main
  • 2 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
  • ¼ teaspoon turmeric
  • 3 tablespoons water
  • ½ cup canola oil
  • 3 onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 2 teaspoons garam masala
  • 1 teaspoon freshly ground black pepper
  • 6 chicken thighs
  • Kosher salt
  • 1 large baking potato, peeled and cut into 1-inch dice
  • 1 pound butternut squash, peeled, seeded and cut into ½-inch dice
  • One 14-ounce can coconut milk
  • 1 cup chicken stock or low-sodium broth
  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 vegetable oil. Add the onions, garlic, ginger and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
  3. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the 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. Using a slotted spoon, transfer the chicken pieces to a bowl. Season the curry sauce with salt, pour it over the chicken and serve.
  4. SERVE WITH Steamed white rice.


Butternut Squash Souffles


Butternut Squash Souffles
Butternut Squash Souffles Don’t let the “SOU” in Souffless scare you. They will take a nose dive the moment you take out of the oven. No worries! They still look and taste great for you butternut lovers out there. Adapted by Matt Kadey
Recipe type: Sides
  • ½ pound butternut squash, peeled and diced (2 cups)
  • 3 tablespoons flour, divided
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • ¼ teaspoon pepper
  • ½ cup low-fat milk
  • ½ cup shredded Gruyere chesse, plus a little more for garnish on top
  • 3 large eggs
  1. Steam or boil the butternut squash until very tender. Transfer to a medium bowl and mash with a fork or potato masher. You only need 1 cup butternut puree for this recipe. Let cool to room temperature.
  2. Preheat oven to 375
  3. Generously grease 12 muffin cups with butter and dust with 1 tablespoon flour. Tap out any excess flour. In a medium saucepan, melt the butter over medium-low heat. Add the onion, sage, and pepper. Cook, stirring often, until the onion is softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons flour and cook for 3 minutes, stirring often. Gradually add the milk, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in the mashed squash, and Gruyere cheese. Whisk in the egg yolks one at a time.
  4. In a clean medium bowl, beat the egg whites at medium speed until stiff peaks form. Whisk one-quarter of the egg whites into the squash mixture, and then gently fold in the rest. Divide the mixture among the prepared muffin cups and bake until puffed and golden brown on top, about 18 minutes. Resist the temptation to open the oven door during cooking, as the can much up the rising.
  5. Let cool for several minutes before unmolding. The soufflés will take a nose dive in the middle upon cooling. Serve with additional shredded cheese on top.