Steamed Chicken Curry With Kabocha
photo by Pearl Ishizaki
- Ready In:
- 27mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 10 pieces chicken wings (wingettes)
- 200 g Japanese pumpkin (kabocha)
- 1 piece eggplant
- 1 teaspoon curry powder
- 1⁄4 teaspoon salt
- 1⁄2 cup chicken stock
directions
- 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.
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RECIPE SUBMITTED BY
Pearl Ishizaki
United States
Hello! I'm a YouTuber home chef from the Philippines now based in Japan. I love to share the recipes I've learned from my travels around Japan. Please enjoy my recipes.