Recipe of Speedy Kabocha Squash and Chicken Breast Curry

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kabocha squash and chicken breast curry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. 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.

Kabocha Squash and Chicken Breast Curry is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Kabocha Squash and Chicken Breast Curry is something that I have loved my entire life.

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

The ingredients needed to make Kabocha Squash and Chicken Breast Curry:

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

Transfer the entire mixture to a blender or food processor and. 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. Toss in the chicken wings to coat evenly.

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.

Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to. 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.

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