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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, kabocha squash and chicken breast curry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. You could also sub cooked chicken breast slices for the tofu in this recipe. I just made it with tofu because that's what I ordered last Friday night at my Thai Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Learn how to make Thai Chicken Red Curry with kabocha squash at home.

Kabocha Squash and Chicken Breast Curry is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Kabocha Squash and Chicken Breast Curry is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started 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 that.

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

Remove the seeds by scraping off with a spoon and cut into. 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.

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