Curry Chicken in Kabocha Squash bowl

Kabocha Bowls Serves ~3

  

There is something very satisfying about a food that makes its own bowl. Apparently the skin of this squash is edible, so you can eat the whole meal with no evidence or dishes (I actually did this today).  If you have never had Kabocha squash, don't confuse it with the kombucha drink. This tastes like a combination between a butternut squash and a sweet potato and you also won't go on edge when they take it off the shelf ;-). I have yet to make a highly successful curry sauce from scratch, but the simmer sauce I used tastes very flavorful and wholesome. It's also free of starch thickeners, high fructose corn syrup, dairy, and gluten. 

Bowl

Cut a Kabocha squash in half and roast in the oven for 40 minutes until flesh is soft. 

Remove the seeds

Filling 

1 12 oz cans coconut curry simmer sauce (medium). I used  Spicy Nothings brand from Roberts. 

6 oz coconut cream (or 1/2 can coconut cream)

1 lb chicken breast

Directions

1. In a covered iron skillet bake chicken without the sauce for 35-45 minutes until cooked and tender.

2. Drain the chicken juice and cut into pieces

3. Mix together the coconut cream and curry simmer sauce.

The Combination

Put chicken and sauce in the Kabocha bowl and enjoy

Enjoy!