| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 10g | 3g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 0.65g |
There’s something immensely satisfying about creating a dish that not only tastes incredible, but also resonates with my origins and upbringing. Today, I present to you a recipe that holds a special place in my heart, and on my dinner table: the Calabash and Chicken Stir-Fry. Anyone who knows me is well aware of the love I hold for all things fusion; blending my Gujarati roots with fresh West Coast produce to bring out the best of Indian-American culinary syntheses.
A Love Letter to Fusion Cooking
This Calabash and Chicken Stir-Fry is the epitome of my culinary approach. The calabash, otherwise known as bottle gourd, is a staple in many Gujarati dishes. But in this recipe, we’re giving it a new life, stir-frying it with savory chicken and infusing it with the warmth of ginger and garlic — not unlike the techniques famously used in Asian cuisine. This recipe is reminiscent of a traditional Chicken and Vegetable Stir-Fry, but with that quintessential Indian touch that lends it a unique flavor profile.
The Health Benefits Behind the Ingredients
This dish doesn’t just taste good, it’s also packed with nutritional goodness. The calabash is a fantastic source of Vitamin C, with antioxidant properties that can boost your immune system. The bell pepper adds a burst of color along with a hefty dose of vitamins A, B6, and E, enhancing the overall nutrients of the dish. And let’s not forget the chicken, which supplies a rich source of protein essential for body growth and muscle repair. So, not only are you satisfying your taste buds, but your body is thanking you as well.
Serviced with basmati rice or a side of naan, this Calabash and Chicken Stir-Fry transforms into a fully-fledged meal that’s balanced on the plate and palate. And, if you’re looking to turn up the heat, pair it with a tangy mango chutney to add a sweet-spicy note.
Each time I prepare this fusion delicacy at our family dinner table, I’m reminded of my own journey from the bustling street markets of Gujarat to the sun-kissed Californian farmlands. This culinary creation captures the essence of this journey, marrying my Indian heritage with my American present, and I wouldn’t have it any other way.
What You’ll Need
- 2 tablespoons of vegetable oil
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper to taste
- 1 large calabash (or bottle gourd), peeled and cut into i-inch pieces
- 1 bell pepper, finely sliced
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon of finely chopped ginger
- 1/4 cup of soy sauce
- 1 tablespoon of cornstarch
- 1/2 cup of chicken broth
- 1 teaspoon of sugar
- 1/4 cup of water
- 2 spring onions, chopped
Method
Step One
In a large pan or wok, heat the 2 tablespoons of vegetable oil over medium-high heat.
Step Two
Add the chicken pieces to the heated oil and season with salt and pepper to taste. Stir fry until the chicken is fully cooked and has a light golden color. Once cooked, transfer the chicken pieces to a plate and set aside.
Step Three
In the same pan, add the calabash or bottle gourd pieces, bell pepper, and onion. Stir fry for about 5 minutes, or until the vegetables are tender.
Step Four
Add the finely chopped garlic and ginger to the pan and stir fry for another minute.
Step Five
In a small bowl, combine the soy sauce, cornstarch, chicken broth, sugar, and water. Stir until the cornstarch and sugar are fully dissolved.
Step Six
Pour the soy sauce mixture into the pan with the vegetables and stir well to combine. Continue to cook for a few minutes, or until the sauce thickens.
Step Seven
Return the cooked chicken to the pan and mix well to ensure the chicken is fully coated in the sauce.
Step Eight
Finally, sprinkle the chopped spring onions over the stir-fry just before serving. Enjoy your Calabash and Chicken Stir-Fry while hot.
