Steamed Chicken Curry With Kabocha
- 10 chicken wings (wingettes)
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1 eggplant
- 1/2 pound kabocha squash - halved, seeded, and sliced into 1/4-inch pieces
- 1/2 cup chicken stock
- 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).
chicken, curry powder, salt, eggplant, chicken stock
Taken from www.allrecipes.com/recipe/261516/steamed-chicken-curry-with-kabocha/ (may not work)