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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash and chicken breast curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash and Chicken Breast Curry is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Kabocha Squash and Chicken Breast Curry is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

Instructions 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 it up for this special food kabocha squash and chicken breast curry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!