STEAMED CHICKEN CURRY WITH KABOCHA
This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplant. It's delicious, and the ingredients used are simple and easy to find. It's a great way to incorporate vegetables with meat in a dish so you get a well-balanced meal. This dish is very easy to make and is ready in less than 40 minutes. For this recipe, I've used chicken wingettes which can be cooked evenly in a microwave because of their flat shape. Serve over rice.
Provided by Pearl Ishizaki
Categories Fruits and Vegetables Vegetables Eggplant
Time 37m
Yield 2
Number Of Ingredients 6
Steps:
- Wash chicken wings well and dry with paper towels.
- 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 marinate for 20 minutes.
- Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
- Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266 calories, Carbohydrate 25.7 g, Cholesterol 43.7 mg, Fat 11 g, Fiber 10.9 g, Protein 18.9 g, SaturatedFat 3.1 g, Sodium 365.7 mg, Sugar 10.6 g
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Nikolai Prvinic
[email protected]This is my go-to chicken curry recipe. It's easy to make and always turns out delicious.
annie chintima
[email protected]Overall, I thought this was a good recipe. The chicken was tender and the curry sauce was flavorful. I would definitely make it again.
Sundas Batool
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual chicken curry recipe.
Nitu Patel
[email protected]The chicken was a bit dry, but the curry sauce was delicious. I would recommend cooking the chicken for a shorter amount of time.
Lorraine Montgomery
[email protected]I'm not a fan of the kabocha in this dish. I think it would be better with potatoes or carrots.
green khan
[email protected]This curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper if you don't like spicy food.
Muqaddas Asgher
[email protected]I love that this recipe is healthy and flavorful. The chicken is steamed, so it's low in fat, and the kabocha is a good source of vitamins.
Obadiah Shedrach
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Norull ansri
[email protected]I'm not a huge fan of curry, but this dish was delicious! The sauce was rich and creamy, and the chicken was cooked perfectly.
Aminu Sani
[email protected]This curry is so flavorful! The chicken is tender and the kabocha is cooked perfectly.
JSA Bangla
[email protected]I was hesitant to try this recipe because I had never cooked with kabocha before, but I'm so glad I did! The kabocha added a great flavor and texture to the dish.
MD TUHAN
[email protected]This is one of my favorite chicken curry recipes. It is so easy to make and the flavor is amazing.
Mejina Purkuti
[email protected]I have made this dish several times and it is always a hit. The chicken is always cooked perfectly and the curry sauce is delicious.
Awais
[email protected]My family loved this steamed chicken curry with kabocha! The chicken was tender and juicy, and the curry sauce was rich and flavorful. The kabocha added a nice sweetness to the dish.