Chicken Curry With Squash

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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

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