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.

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Recipe Summary

prep:
10 mins
cook:
7 mins
additional:
20 mins
total:
37 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

Instructions Checklist
  • Wash chicken wings well and dry with paper towels.

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  • 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; protein 18.9g 38% DV; carbohydrates 25.7g 8% DV; fat 11g 17% DV; cholesterol 43.7mg 15% DV; sodium 365.7mg 15% DV. Full Nutrition
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