Name: Curried Kabocha Squash and Chicken Stew
Yield: Serves 6
Ingredients: 1 ½ tablespoons curry powder; 3 cloves garlic, minced; 1 medium onion, minced; 2 tablespoons vegetable oil; Kosher or sea salt and freshly cracked black pepper; ½ cup (120ml) coconut milk; Fresh cilantro and scallions, chopped, for garnish; 2 pounds (910g) boneless, skinless chicken breast, cubed; 1 small kabocha squash (about 3 pounds / 1.4kg), peeled, seeded, and cut into ¾-inch (2-cm) chunks; 2 tablespoons fish sauce; 1 (1-inch / 2.5-cm) knob of ginger, peeled and lightly smashed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

Kabocha squash is often called Japanese pumpkin, and it’s beloved for its naturally sweet flavor. Look past its knobby skin to see the gorgeous golden flesh that cooks to a delicate consistency. (The raw flesh is firm and hard, so please be careful when cutting and peeling it.) Our cold winter days are warmed by this kabocha and chicken stew, and the added scent of curry brings comfort to the house. Add a loaf of your favorite crusty bread, and you’ll have a complete meal that warms the sto