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.

Pearl Ishizaki


Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • 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).

Nutrition Facts

266 calories; 11 g total fat; 44 mg cholesterol; 366 mg sodium. 25.7 g carbohydrates; 18.9 g protein; Full Nutrition