Step 1

In a pot, heat 2 Tbsp. oil over medium heat. Add chicken, cook until no longer pink in centers, about 10 min. per side, turning. Remove.

Step 2

Heat remaining oil in pot. Add onions, curry, garlic, and ginger. Cook 5 min. stirring.

Step 3

Stir in milk; bring to a simmer. Add squash, broccoli, and chickpeas. Cover; over low heat, cook until broccoli is tender and mixture is hot, 10-15 min., stirring often.

Step 4

Slice chicken; serve with squash curry, arils, and pepper flakes, if desired.