STEAMED CHICKEN CURRY WITH KABOCHA
This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplants. 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 for your kids and the whole family. This dish is very easy to make and is ready in less than 10 minutes.
Provided by Pearl Ishizaki
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 568.8, Fat 40, SaturatedFat 11.2, Cholesterol 190.4, Sodium 555.9, Carbohydrate 2.7, Fiber 0.3, Sugar 1, Protein 46.5
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