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| | Turban Chicken Curry
one 7 3/4 pound turban squash
3 1/2 cups of chicken broth, divided
1 cup of long grain rice, uncooked
one 6 ounce package of chopped dried tropical fruit mix
3 green onions, cut into 1/2 inch slices
2 tablespoons of vegetable oil
1 1/2 tablespoons of all purpose flour
1 tablespoon of curry powder
1/2 teaspoon of salt
1/4 teaspoon of ground red pepper
1/2 cup of unsweetened coconut milk
3 cups of chopped cooked chicken
1/4 cup of flaked coconut, toasted
1/2 cup of cashews, toasted
Garnish: fresh cilantro sprigs
Remove squash crown by cutting around it with a sharp knife angles toward the center, set crown aside. Remove and discard fiber and seeds.
Place base and crown, cut sides down, in a large baking pan. Add water to pan to depth of 1 inch.
Bake at 350ºF. for 1 hour or until tender. Remove from water, reserving pan of water. Bring 2 1/2 cups of chicken broth to a boil in a medium saucepan, add rice. Cover, reduce heat, and cook 20 minutes or until rice is tender. Stir in fruit mix, cover and set aside.
Cook green onions in oil in large skillet 3 minutes, stir in flour and next 3 ingredients. Cook 1 minute, stirring constantly. Gradually add remaining 1 cup of chicken broth, cook 1 minute or until mixture is slightly thickened. Stir in coconut milk
Add rice mixture and chicken to skillet, stirring just until blended. Spoon into squash base, top with crown. Place in pan with water.
Bake at 350 for 20 minutes or until thoroughly heated.
Set crown to the side and sprinkle rice mixture with coconut and cashews before serving. Garnish, if desired. 6 servings |
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