Try this Chicken Curry with Bok Choy And Winter Squash recipe, or contribute your own.
Suggest a better descriptionGame plan: cook squash. Saute chicken with garlic; add bok choy and saute. Add seasonings. Add the spoonfuls of cooked squash. Make the gravy. Serve on cooked pasta or rice. 1. Cook whole squash as directed, in conventional oven or microwave. Allow to cool 2-4 minutes. Remove seeds and strands. Remove spoonfuls of the pulp from rind. Set aside. 2. Heat a 3-quart nonstick saucepan over moderately high heat. Spray. Season the chicken with salt and pepper. Brown the chicken with garlic, shaking the pan often, for about 6 minutes. Add the seasonings and stir to coat the chicken and warm the spice. 3. Add the sesame oil to the pan and saute the bok choy until bright green -- crisp tender. Add the spoonfuls of cooked squash. 4. Make the sauce: add the cornstarch-broth solution. Heat, stirring, until slightly thickened. Add the coconut milk and bring just to a boil. Reduce heat to simmer 1 to 2 minutes. Taste and adjust seasonings, including curry to taste. Add peanuts and cilantro leaves. Serve on cooked pasta or rice. NOTES : Have you tried the new pastas? The ones made from grains other than wheat? We served this sauce with spinach barley noodles: came in a 4-serving package. The noodles cooked faster than expected. Good flavor! The pasta went well with this sauce. Recipe from kitpath@earthlink.net to elf 2/99 Recipe by: Hanneman, Riverside, CA 1999 Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 2 | ||
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Calories: 433 | ||
Calories from Fat: 157 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 77.2mg | 24 % | |
Sodium 460.1mg | 16 % | |
Potassium 1191.7mg | 31 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 42.1g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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