Seat-of-the-Pants Coconut Chicken Squash Curry

Seat-of-the-Pants Coconut Chicken Squash Curry
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Seat-of-the-Pants Coconut Chicken Squash Curry
Print Recipe
  1. If you are not using chicken broth that already exists, make chicken boullion with as many cubes as you use cups of water (for example, four cups of boiling water plus four cubes). (That said, you don't want it to be too salty. If you're using more than four cups of water, don't use more than four boullion cubes.) Use (or make) as much broth as you need to boil the amount of noodles you want.
  2. Thin noodles are nice.
  3. Boil the noodles in the broth/boullion until they're a little less than done. (They're going to keep cooking at each additional step, but it's not awful if they get a little soft.) DON'T DRAIN THE NOODLES.
  4. Add as much coconut milk as you wish to the cooked noodles and broth. I used four cups of boullion and a can and a half of coconut milk this time because it's what I had... it could have taken just one can of milk and been great.
  5. Add some curry powder.
  6. Add a little sugar.
  7. Peel and cube as much squash as you wish. Again, this is what I had. I bet another squash, even a non-winter like yellow squash or zucchini would be delicious.
  8. Cook the squash in the microwave in about a cup or so of water until squash is tender. (Cover that stuff with something so the microwave stays clean!) DON'T DRAIN THE SQUASH WHEN IT'S DONE.
  9. Take the squash and cooking water and stir it into the curry.
  10. Perhaps a little salt to taste?
  11. Throw in the cooked chicken, stir it up, let it warm, et voila!
Recipe Notes

September 24, 2015

Delish! Carlos doesn't like butternut squash. Duly noted. Brought the leftovers up to Kathlene and Patty and didn't hear any complaints.

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