Nagoya-style Kabocha Curry

Ingredients

In this Nagoya-style adaptation, the traditional Iranian Khoresh kadu is transformed into a curry dish by incorporating Nagoya's signature spicy flavors. The original dish typically includes ingredients like lamb, yellow split peas, and dried lime, which are replaced with kabocha squash, chicken, and Nagoya-style curry spices. The result is a unique fusion of flavors that pays homage to both cuisines. We alse have the original recipe for Khoresh kadu, so you can check it out.

• 500g (1.1 lb) kabocha squash, peeled and cut into bite-sized pieces 500g (1.1 lb) kabocha squash, peeled and cut into bite-sized pieces
• 400g (14 oz) boneless chicken thighs, cut into small cubes 400g (14 oz) boneless chicken thighs, cut into small cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons Nagoya-style curry powder 2 tablespoons Nagoya-style curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken cubes to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the Nagoya-style curry powder, turmeric powder, ground cumin, paprika, and salt. Add this spice mixture to the pot and stir well to coat the chicken.
4. 4.
   Add the kabocha squash to the pot and stir to combine with the chicken and spices.
5. 5.
   Pour in the chicken broth, coconut milk, and tomato paste. Stir well to combine all the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the kabocha squash is tender.
7. 7.
   Once the curry is cooked, remove from heat and let it rest for a few minutes.
8. 8.
   Serve the Nagoya-style Kabocha Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Kabocha squash — Make sure to remove the tough outer skin before cutting into bite-sized pieces. The skin is not edible.
• Nagoya-style curry powder — If you can't find Nagoya-style curry powder, you can substitute it with regular curry powder mixed with a pinch of cayenne pepper for a spicy kick.

Tips & Tricks

• For an extra kick of heat, add a small amount of red chili flakes to the curry.
• Adjust the thickness of the curry by adding more or less chicken broth according to your preference.
• To enhance the flavor, marinate the chicken cubes in the spice mixture for 30 minutes before cooking.
• Serve the curry with a side of pickled vegetables to add a tangy contrast to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Nagoya-style Kabocha Curry hot, accompanied by steamed rice or crusty bread. The curry pairs well with a refreshing cucumber salad or a side of tangy pickled vegetables.

Presentation advice

To enhance the visual appeal, garnish the curry with a sprinkle of fresh cilantro leaves. Serve it in a deep bowl or on a plate with a generous portion of rice, allowing the vibrant orange color of the curry to stand out.