Steamed Chicken Curry With Kabocha Food

KABOCHA SQUASH RED CURRY

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

STEAMED CHICKEN CURRY WITH KABOCHA

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).

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH

Steps:

• Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
• Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
• Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

CURRIED KABOCHA

Steps:

• Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH

Steps:

• Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
• Add the curry paste, and break the big chunks into small ones.
• Add coconut milk, stir it all in and continue breaking up the curry paste chunks.
• Stir until you have a creamy orange sauce
• Bring everything to a boil, then turn the heat down to medium.
• Add the chicken and the kabocha squash, and mix well with the sauce.
• Stir everything together for 1 minute or so.
• Add coconut cream and water/stock.
• (If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.
• Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
• Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
• Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
• That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

STEAMED CHICKEN CURRY WITH KABOCHA

Steps:

• Wash the chicken pieces well then dry it with paper towels. For this recipe, I've used chicken wingettes which can be cooked evenly in a microwave because of its flat shape.
• In a small bowl, combine the curry powder and salt. Toss it to the chicken pieces then coat evenly then marinate for about 20 minutes.
• Slice the eggplant in half along its length then slice it into several pieces diagonally. Soak in water to prevent it from browning.
• Use a knife to remove the seeds of the kabocha. Cut in half along its width then slice into several pieces with about half a centimeter thick.
• Put the chicken in a microwave-safe bowl then evenly distribute the vegetables on top. Then, pour over the chicken stock.
• Cover the bowl or wrap it with a microwave-safe cling wrap. Cook in the microwave for about 7 minutes using 600W.
• Remove the bowl from the microwave then serve the steamed chicken curry with rice.

TRADITIONAL CHICKEN CURRY

Steps:

• In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
• Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
• Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.