Kabocha Squash and Chicken Breast Curry Recipe

Name: Kabocha Squash and Chicken Breast Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken breast; 1/4 Kabocha squash; 1 tbsp Grated ginger; 1 slightly more than a tablespoon Curry powder; 400 ml Coconut milk; 1 tbsp Fish sauce; 1 tbsp Oyster sauce; 1 1/2 tsp Salt; 1 tsp Artificial sweetener (or sugar); 1 Salt and pepper; 1 tbsp Vegetable oil

Servings: persons

1 Chicken breast
1/4 Kabocha squash
1 tbsp Grated ginger
1 slightly more than a tablespoon Curry powder
400 ml Coconut milk
1 tbsp Fish sauce
1 tbsp Oyster sauce
1 1/2 tsp Salt
1 tsp Artificial sweetener (or sugar)
1 Salt and pepper
1 tbsp Vegetable oil

1
Cut the kabocha squash into bite-sized pieces.
2
Peel some skin and lay in a heat resistant dish.
3
Cover loosely with plastic wrap and microwave for 4 minutes at 500 W.
4
Cut the chicken breast into bite-sized pieces.
5
Put grated ginger and vegetable oil in a pan and cook over low heat.
6
When the ginger is aromatic, turn the heat to medium and add the chicken.
7
When the meat colour changes, add kabocha squash and stir fry briefly.
8
Add curry powder and stir fry until aromatic.
9
Add fish sauce and oyster sauce in the pan and mix.
10
Add coconut milk and simmer for about 10 minutes over low-medium heat.
11
Season with salt and artificial sweetener.
12
Done.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Chicken breast, 1/4 Kabocha squash, 1 tbsp Grated ginger, 1 slightly more than a tablespoon Curry powder, and more.

Yes, Kabocha Squash and Chicken Breast Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kabocha Squash and Chicken Breast Curry

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