Curried Kabocha Squash and Chicken Stew
Try this award winning pumpkin curry recipe by Carmela Alejandro of Waipahu High School's culinary arts program. This hearty and healthy recipe was developed as a Problem Based Learning Project and was a winner of the 2022 Hawaiʻi Child Nutrition Program's recipe contest.
12 oz palaʻai (squash)
½ lb chicken breast
½ medium onion
4 leaves of bok choy
½ cup coconut milk
½ Tbsp. curry powder
Salt & pepper
4 garlic cloves
1 stalk of scallions or green onion
½ Tbsp. fish sauce
1 Tbsp. cooking oil
Small piece of ginger
1 stalk of cilantro
1 to 1½ cups water
Mince the peeled onion, garlic and ginger.
Chop the cilantro and scallions
Chop the bok choy, squash and chicken into a medium dice.
Make sure to wash your cutting board and knife after cutting the chicken.
In a heavy-bottomed pot, turn the heat on to medium heat .
Add enough oil to cover the bottom of the pot and spread the oil around evenly.
Add the onion and garlic and stir until the onions turn slightly brown.
Add the chicken and stir until it is just about done cooking.
Add the coconut milk, squash, fish sauce, ginger, and curry powder and stir.
Add just enough water to cover ingredients and bring to a boil.
Turn the heat down very low, then add in the bottom pieces of the bok choy first and stir. Then add the leaves after 1 minute and stir again.
Make sure to try your curry first then add pepper and salt slowly to your liking.
Serve topped with cilantro.
Make sure to not add in too much water before bringing to a boil.