Steamed Chicken Curry With Kabocha – a delicious recipe with chicken, curry powder, salt, eggplant, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash chicken wings well and dry with paper towels.
2
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.
3
Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
4
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).
468
kcal
Calories
11
g
Fat
2
g
Carbs
87
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 10 chicken wings (wingettes), 1 teaspoon curry powder, 1/4 teaspoon salt, 1 eggplant, and more.
Yes, Steamed Chicken Curry With Kabocha 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
