Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy chicken kabocha. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Creamy Chicken Kabocha is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Creamy Chicken Kabocha is something that I have loved my entire life. They are nice and they look fantastic.
Great recipe for Creamy Chicken Kabocha. So I have turned them into plenty of delicious food. Growing up, I had associated pumpkins with something sweet, like Indonesian kolak or candil porridge. Ever since I met my Japanese best friend,.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have creamy chicken kabocha using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Creamy Chicken Kabocha:
- Prepare 250 gr chicken fillet, diced
- Take 1/2 onion, diced
- Take 1/3 kabocha (about 300-400 grams, deseeded, sliced thinly (no need to peel the skin)
- Prepare 4 flowering shallot stalks, sliced (you can also use leek or spring onion)
- Get 1 tbsp powdered broth
- Take 1/2 tsp crushed black pepper
- Take 1/2 tsp ground mace
- Get 1/2 cup cooking cream
- Take 1 tbsp fermented garlic oil (or you can use regular oil)
- Prepare 1 tsp fermented garlic (you can use fresh ones, but double the portion)
- Prepare 1/2 cup water
Steps to make Creamy Chicken Kabocha: Stir-fry the chicken with fermented garlic and the oil until the chicken becomes golden brown. Add onion, kabocha slices, flowering shallot, water, and stir occasionally. When the kabocha is a bit soft, add powdered broth, black pepper, and mace. Tender pieces of chicken and kabocha squash simmered in a creamy, buttery sauce and served with a side of rice.
Steps to make Creamy Chicken Kabocha:
- Stir-fry the chicken with fermented garlic and the oil until the chicken becomes golden brown.
- Add onion, kabocha slices, flowering shallot, water, and stir occasionally. When the kabocha is a bit soft, add powdered broth, black pepper, and mace. Stir occasionally.
- When the kabocha is soft and the chicken is firm, add cooking cream. Stir and correct the taste if necessary.
When the kabocha is a bit soft, add powdered broth, black pepper, and mace. Tender pieces of chicken and kabocha squash simmered in a creamy, buttery sauce and served with a side of rice. We love this creamed chicken dish so much we lick the plate clean every time we make it! Red Thai curry with chicken and Kabocha squash is quite simple and is delicious with a tinge of spiciness from the red curry paste. The extra creamy texture comes from the coconut milk and the Kabocha squash, creating just the perfect combination of a curry and stew dish.
So that is going to wrap this up for this exceptional food creamy chicken kabocha recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
