Kabocha Squash and Chicken Breast Curry
Kabocha Squash and Chicken Breast Curry

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash and chicken breast curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Kabocha Squash and Chicken Breast Curry is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Kabocha Squash and Chicken Breast Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. Simply microwave curry chicken wings with eggplant and kabocha (Japanese pumpkin) in chicken stock for a quick, easy steamed dinner for two. Combine curry powder and salt together in a bowl.

To get started with this recipe, we have to first prepare a few ingredients. You can have kabocha squash and chicken breast curry using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash and Chicken Breast Curry:
  1. Make ready 1 Chicken breast
  2. Make ready 1/4 Kabocha squash
  3. Take 1 tbsp Grated ginger
  4. Get 1 slightly more than a tablespoon Curry powder
  5. Make ready 400 ml Coconut milk
  6. Get 1 tbsp Fish sauce
  7. Get 1 tbsp Oyster sauce
  8. Make ready 1 1/2 tsp Salt
  9. Get 1 tsp Artificial sweetener (or sugar)
  10. Get 1 Salt and pepper
  11. Prepare 1 tbsp Vegetable oil

This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce. What to buy: Kabocha is a squat winter squash with tender, sweet, orange flesh and a thin, dark green skin. Acorn or butternut squash is a good substitute if you can't find. I love this Kabocha Squash Lentil Curry!

Steps to make Kabocha Squash and Chicken Breast Curry:
  1. Cut the kabocha squash into bite-sized pieces. Peel some skin and lay in a heat resistant dish. Cover loosely with plastic wrap and microwave for 4 minutes at 500 W.
  2. Cut the chicken breast into bite-sized pieces.
  3. Put grated ginger and vegetable oil in a pan and cook over low heat. When the ginger is aromatic, turn the heat to medium and add the chicken.
  4. When the meat colour changes, add kabocha squash and stir fry briefly.
  5. Add curry powder and stir fry until aromatic.
  6. Add fish sauce and oyster sauce in the pan and mix.
  7. Add coconut milk and simmer for about 10 minutes over low-medium heat. Season with salt and artificial sweetener. Done.

A creamy and healthy way to serve your favorite curry. Transfer the entire mixture to a blender or food processor and. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy With added mushrooms and ground chicken, it makes a great kabocha pumpkin squash meal combo. Just add all the ingredients to a bag and freeze for later. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

So that’s going to wrap this up with this exceptional food kabocha squash and chicken breast curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!