Steamed Chicken Curry with Kabocha

Steamed Chicken Curry with Kabocha

This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplant. It's delicious, and the ingredients used are simple and easy to find. It's a great way to incorporate vegetables with meat in a dish so you get a well-balanced meal. This dish is very easy to make and is ready in less than 40 minutes. For this recipe, I've used chicken wingettes which can be cooked evenly in a microwave because of their flat shape. Serve over rice.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Wash chicken wings well and dry with paper towels.
  2. Step 2

    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.
  3. Step 3

    Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
  4. Step 4

    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).