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Chicken Curry With Bok Choy And Winter Squash

Make Chicken Curry With Bok Choy And Winter Squash at home with Pasta Rice Sauce, Golden Nugget Squash, Garlic, Madras Curry Powder, and Dried Oregano. It takes about 30 min and serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Pasta Rice Sauce
• 8 oz
• 4 oz
• 2 clove
• 1/2 tsp
• 1 pinch
• 1 pinch
• 1/8 tsp
• 6 oz
• 1 tsp
• 1 cup
• 1 tsp
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 4 3/8 oz

Method (preview)

1. 1

   Game plan: cook squash.

2. 2

   Saute chicken with garlic; add bok choy and saute.

3. 3

   Add seasonings.

4. 4

   Add the spoonfuls of cooked squash.

5. 5

   Make the gravy.

6. 6

   Serve on cooked pasta or rice.

7. 7

   Cook whole squash as directed, in conventional oven or microwave.

8. 8

   Allow to cool 2-4 minutes.

9. 9

   Remove seeds and strands.

10. 10

    Remove spoonfuls of the pulp from rind.

11. 11

    Set aside.

12. 12

    Heat a 3-quart nonstick saucepan over moderately high heat.

13. 13

    Spray.

14. 14

    Season the chicken with salt and pepper.

15. 15

    Brown the chicken with garlic, shaking the pan often, for about 6 minutes.

16. 16

    Add the seasonings and stir to coat the chicken and warm the spice.

17. 17

    Add the sesame oil to the pan and saute the bok choy until bright green -- crisp tender. Add the spoonfuls of cooked squash.

18. 18

    Make the sauce: add the cornstarch-broth solution.

19. 19

    Heat, stirring, until slightly thickened.

20. 20

    Add the coconut milk and bring just to a boil.

21. 21

    Reduce heat to simmer 1 to 2 minutes.

22. 22

    Taste and adjust seasonings, including curry to taste.

23. 23

    Add peanuts and cilantro leaves. Serve on cooked pasta or rice.