Steamed Chicken Curry With Kabocha Recipes

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).

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!

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.

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.

SAKE-STEAMED KABOCHA SQUASH WITH WHITE MISO

Steps:

• Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
• In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
• Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
• Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.

CHICKEN AND RICE WITH KABOCHA SQUASH

Steps:

• Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
• Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

STEAMED KABOCHA WITH GINGER-SOY DRESSING

Steps:

• Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
• Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
• Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

KABOCHA CURRY

Steps:

• To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.
• To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.
• Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.
• Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.
• Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.
• Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.
• Add chicken and roasted butternut squash and simmer for 10 minutes.
• Add cilantro and additional salt and pepper to taste.
• Serve with naan and/or rice.

KABOCHA MADRAS CURRY

Steps:

• Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
• Use a vegetable peeler and peel the skin.
• Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
• Dice the squash into bite-sized cubes.
• Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
• Pre-heat oven to 350 degrees F.
• Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
• Dice one medium onion into medium-sized pieces.
• Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
• Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
• Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
• Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
• Add in onions, ginger, chilies, and garlic.
• Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
• Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
• Keep stirring so the cubes get coated with the curry powder.
• Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
• Stir that goodness up but don't let it overheat.
• Add in 1/4 cup of flaked coconut, preferably unsweetened.
• Cook the whole mess for a couple of minutes, and dinner is ready.
• Serve over rice and enjoy.