Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kabocha squash and chicken breast curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kabocha Squash and Chicken Breast Curry is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Kabocha Squash and Chicken Breast Curry is something which I’ve loved my whole 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 begin 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:
- Take 1 Chicken breast
- Prepare 1/4 Kabocha squash
- Prepare 1 tbsp Grated ginger
- Prepare 1 slightly more than a tablespoon Curry powder
- Make ready 400 ml Coconut milk
- Take 1 tbsp Fish sauce
- Make ready 1 tbsp Oyster sauce
- Make ready 1 1/2 tsp Salt
- Prepare 1 tsp Artificial sweetener (or sugar)
- Get 1 Salt and pepper
- Take 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:
- 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.
- Cut the chicken breast into bite-sized pieces.
- 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.
- When the meat colour changes, add kabocha squash and stir fry briefly.
- Add curry powder and stir fry until aromatic.
- Add fish sauce and oyster sauce in the pan and mix.
- 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 for this special food kabocha squash and chicken breast curry recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
