Chicken Curry and Japanese Pumpkin

Chicken Curry and Japanese Pumpkin

A bright orange curry that enhances spicy chicken curry with the delicate sweetness of kabocha squash.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 Tbsp

1/2 clove

1/4 bulb

100 g (3.5 oz.)

1 tsp

70 ml (2.4 fl. oz.)


a dash


1/2 tsp

1 tsp


  1. Remove the pulp from the pumpkin and cut into wedges. Place into a lidded microwave-safe container and sprinkle with a dash of salt (extra) and 1 tsp of water. Cover with the lid and microwave for 4 minutes at 600 W.
  2. Remove the stem and seeds from the tomato and cut into 1 cm (1/2 in.) cubes.
  3. Melt the butter in a fry pan and saute the garlic, ginger and onion. Add in the chicken and continue cooking.
  4. Sprinkle in the curry powder, and add (2), (A) and the soup stock. Simmer for 5 to 6 minutes over low heat.
  5. Add (B) to thicken, then pour over (1).

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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