Simply microwave curried chicken wings with aubergine and kabocha squash for a quick and easy dinner for two.
3 people made this
10 chicken wings
1 teaspoon curry powder
1/4 teaspoon salt
225g kabocha squash - halved, seeded and sliced into 1cm pieces
120ml chicken stock
Method Prep:10min › Cook:7min › Extra time:20min › Ready in:37min
Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with cling film and place in the fridge to marinate for 20 minutes.
Slice aubergine in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
Place chicken in a microwave-safe bowl; distribute aubergine and kabocha squash evenly on top. Pour in chicken stock. Cover with a microwave-safe lid. Cook in the microwave until chicken is cooked and the juices run clear, about 7 minutes.