Curried Kabocha Squash and Chicken Stew
Jun 10, 2022
Curried Kabocha Squash and Chicken Stew
Carmela Alejandro
4
15 minutes
20 minutes
Main
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.
Ingredients
- 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
Directions
- 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.
