Curried Chicken With Kabocha Squash & Mustard Greens (Eatwell Recipe 5)

Tuesday, February 10, 2009

One of the things I like about belonging to a CSA is being forced to try new foods. For example, the mysterious bunch of greens that arrived in our last produce box. After consulting the newsletter that comes with each box, I learned that they were mustard greens. I think calling these striking plants mustard greens is actually a little misleading since the top of each leaf is a strikingly beautiful shade of purple.

Eatwell box 2 - mustard greens

I was at a loss as to what to do with them until my friend, Naushon, who is a huge fan of mustard greens, suggested this simple recipe to me -- it's one she and her mom recently made up. According to Naushon, mustard greens have a spicy flavor that mellows when cooked in soups, stews or stir-fries.

I was intrigued by the combination of dense, sweet kabocha squash (which I discovered last year and LOVE!), spicy mustard greens, rich coconut milk, and curry powder. Served over rice, I knew this would make a hearty and exotic meal.

Curried Chicken with Kabocha Squash & Mustard Greens

A few quick notes:
You can cook kabocha squash with the skin on - just give it a good washing first. It's quite a hard squash so don't be surprised if you end up needing a cleaver to hack it to pieces. If you can't find kabocha, you could also substitute delicata or butternut squash or even yams or sweet potatoes in its place.

Kabocha squash

I was feeling lazy so I opted to use boneless skinless chicken breast in place of bigger pieces with bones and skin even though the dish would be a little more flavorful with those elements -- it's totally up to you. The only change this would entail is that you'd begin by browning the chicken pieces in oil and remove them from the pot, then jump in where the recipe below begins.

In terms of curry powder, feel free to use whatever you like best. I used primarily garam masala as that is what I had on hand. Or if you're feeling more ambitious, you could toast your own mix of curry spices in a small cast iron skillet and them grind them up yourself (the flavor would definitely be richer that way.)

-- print recipe --
Curried Chicken with Kabocha Squash & Mustard Greens
Serves 4

Ingredients

* 2 large boneless skinless chicken breasts (I strongly suggest using organic, free range meat), cut into pieces
* 1 large bunch mustard greens, washed, dried and cut into 1-inch strips length-wise
* 1 large onion, sliced or minced
* 1 small kabocha squash, washed with seeds and stem removed and cut into 1-inch cubes
* 1 can coconut milk
* 1 tsp minced ginger
* 3 tsps chopped fresh cilantro
* 1-2 Tbsps olive, safflower or coconut oil for sauteing
* Chili flakes (this is optional and you can use as much or as little as you like, depending on how spicy you like your food)
* 2-3 tsps curry powder (madras curry powder, garam masala, etc.)
* Sea salt
* Freshly ground black pepper
* 2 cups chicken stock (can add more if you prefer more liquid or if it's not enough to cover)

Directions

1. Saute the onion in the oil in a dutch oven until translucent, add the minced ginger and chili flakes and sautee a minute or two longer.

2. Add the stock and the kabocha, bring to a simmer and cook for 15-20 minutes.

3. Add the chicken and cook another 5 minutes. Add the ribbons of mustard green, the coconut milk, and the curry powder.

4. Cook until the mustard greens are tender and the chicken is white throughout then add the cilantro and season to taste with salt and pepper. Adjust the seasoning as needed (you may wish to add more curry powder, etc.)

5. Serve over rice - either basmati or short grain brown rice would both be good choices.

You might also like:


The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Want more recipes, photos, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

3 comments:

Susan from Food Blogga said...

Mmmm.... sweet Kabocha and sharp mustard greens must be wonderful together! I have got to try this recipe. And I'm linking to it in my Kabocha post today.

Eve Fox said...

Thanks Susan! Look forward to seeing your post. I LOVE kabocha and am always happy to have more recipes to use it in.

Anonymous said...

Oven Roasted Kabocha Squash

1 medium size Kabocha squash (cut into 1"-2" thick wedges)

Marinade:
1/4 cup olive oil
2 tablespoon balsamic vinegar
1/4 cup liquid aminos
3 cloves fresh garlic (minced)
1 tablespoon fresh or dried whole rosemary
1/4 teaspoon paprika

Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2" thick.

In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.

Tuesday, February 10, 2009

Curried Chicken With Kabocha Squash & Mustard Greens (Eatwell Recipe 5)

One of the things I like about belonging to a CSA is being forced to try new foods. For example, the mysterious bunch of greens that arrived in our last produce box. After consulting the newsletter that comes with each box, I learned that they were mustard greens. I think calling these striking plants mustard greens is actually a little misleading since the top of each leaf is a strikingly beautiful shade of purple.

Eatwell box 2 - mustard greens

I was at a loss as to what to do with them until my friend, Naushon, who is a huge fan of mustard greens, suggested this simple recipe to me -- it's one she and her mom recently made up. According to Naushon, mustard greens have a spicy flavor that mellows when cooked in soups, stews or stir-fries.

I was intrigued by the combination of dense, sweet kabocha squash (which I discovered last year and LOVE!), spicy mustard greens, rich coconut milk, and curry powder. Served over rice, I knew this would make a hearty and exotic meal.

Curried Chicken with Kabocha Squash & Mustard Greens

A few quick notes:
You can cook kabocha squash with the skin on - just give it a good washing first. It's quite a hard squash so don't be surprised if you end up needing a cleaver to hack it to pieces. If you can't find kabocha, you could also substitute delicata or butternut squash or even yams or sweet potatoes in its place.

Kabocha squash

I was feeling lazy so I opted to use boneless skinless chicken breast in place of bigger pieces with bones and skin even though the dish would be a little more flavorful with those elements -- it's totally up to you. The only change this would entail is that you'd begin by browning the chicken pieces in oil and remove them from the pot, then jump in where the recipe below begins.

In terms of curry powder, feel free to use whatever you like best. I used primarily garam masala as that is what I had on hand. Or if you're feeling more ambitious, you could toast your own mix of curry spices in a small cast iron skillet and them grind them up yourself (the flavor would definitely be richer that way.)

-- print recipe --
Curried Chicken with Kabocha Squash & Mustard Greens
Serves 4

Ingredients

* 2 large boneless skinless chicken breasts (I strongly suggest using organic, free range meat), cut into pieces
* 1 large bunch mustard greens, washed, dried and cut into 1-inch strips length-wise
* 1 large onion, sliced or minced
* 1 small kabocha squash, washed with seeds and stem removed and cut into 1-inch cubes
* 1 can coconut milk
* 1 tsp minced ginger
* 3 tsps chopped fresh cilantro
* 1-2 Tbsps olive, safflower or coconut oil for sauteing
* Chili flakes (this is optional and you can use as much or as little as you like, depending on how spicy you like your food)
* 2-3 tsps curry powder (madras curry powder, garam masala, etc.)
* Sea salt
* Freshly ground black pepper
* 2 cups chicken stock (can add more if you prefer more liquid or if it's not enough to cover)

Directions

1. Saute the onion in the oil in a dutch oven until translucent, add the minced ginger and chili flakes and sautee a minute or two longer.

2. Add the stock and the kabocha, bring to a simmer and cook for 15-20 minutes.

3. Add the chicken and cook another 5 minutes. Add the ribbons of mustard green, the coconut milk, and the curry powder.

4. Cook until the mustard greens are tender and the chicken is white throughout then add the cilantro and season to taste with salt and pepper. Adjust the seasoning as needed (you may wish to add more curry powder, etc.)

5. Serve over rice - either basmati or short grain brown rice would both be good choices.

You might also like:


The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Want more recipes, photos, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

3 comments:

Susan from Food Blogga said...

Mmmm.... sweet Kabocha and sharp mustard greens must be wonderful together! I have got to try this recipe. And I'm linking to it in my Kabocha post today.

Eve Fox said...

Thanks Susan! Look forward to seeing your post. I LOVE kabocha and am always happy to have more recipes to use it in.

Anonymous said...

Oven Roasted Kabocha Squash

1 medium size Kabocha squash (cut into 1"-2" thick wedges)

Marinade:
1/4 cup olive oil
2 tablespoon balsamic vinegar
1/4 cup liquid aminos
3 cloves fresh garlic (minced)
1 tablespoon fresh or dried whole rosemary
1/4 teaspoon paprika

Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2" thick.

In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.