Easy Curried Chicken and Mirliton

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My husband bought 4 mirliton squash (chayote) that kept giving me the eye every time I opened the refrigerator.  They were beginning to look grim, so I cooked them.

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This small squash (about the size of a large avocado), with edible skin is perfect for stuffing with meats and/or vegetables.  They are first boiled, halved, the seed removed and discarded then hollowed out, leaving a shell, the flesh chopped and added to the stuffing ingredients.  When stuffed the mirliton can be sprinkled or not with cheese and baked in the oven for 15-20 minutes.  That was the plan but then I started thinking about Indian curries and how clever the British were to convince a large number of Indian cooks to become citizens so they could have Indian cuisine without having to return to India, embarrassed and uncomfortable with their demotion to tourists.  So that’s why 😀

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When I want a good curry but can’t be bothered to freshly grind the individual spices, I rely on S&B Golden Curry blocks.  The blocks, when melted into a paste with ghee, garlic, ginger and onions, create the aroma and color I crave.

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This is the first time I’ve used mirliton in a curry but it won’t be the last.  I encourage vegetarians to make this without the ground chicken, adding some cooked potato cubes for hardiness.  You’re welcome 🙂

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Easy Curried Chicken and Mirliton

4 mirliton

2 tbsp ghee

1 large green pepper, large dice

1 large onion, halved and thinly sliced

4 large garlic cloves, chopped

1 inch fresh ginger, grated

2 blocks S&B Golden Curry, sliced

1 lb ground chicken

1 can diced tomatoes

3/4  cup chicken/vegetable broth

Boil and simmer the mirliton for about 45 minutes.  Cool, slice in half, remove and discard the seed.  Cube the cooked mirliton and set aside.

Heat the ghee in a large skillet or wok, add the green pepper, onion, garlic and ginger, sauteing until the onion is soft.  Add the curry blocks, cooking and stirring for about 3 minutes.  Add the chicken and cook until all pink is gone.  Stir in the tomatoes and broth, bring to a boil, then simmer for about 15 minutes.  Stir in the mirliton, cover and simmer for about 10 minutes.

Serve with rice or chapatis.

 

 

 

 

 

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, Indian, Main dishes, Recipes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

14 Responses to Easy Curried Chicken and Mirliton

  1. Mad Dog says:

    Ha ha – they say there’s a shortage of good curry chefs here because restaurant owners were bringing them in on 3 month tourist visas and there has been a government clamp down. I encountered the same tourist visa thing in Paris – the good Indian chefs often disappeared for several months and the food quality suffered.
    There used to be hundreds of little Indian restaurants in London, but the supermarkets have undercut them with cheap Indian ready meals. Now they are trying to put ethnic corner shops out of business by selling their produce in large supermarkets too 😦

  2. Nadia says:

    I have never eaten chayote although it is popular among the Mexican population in Los Angles. Never seen any here in Dordogne though.
    I do love a good curry. Having Cape Malay chicken curry for dinner tonight actually.

  3. jmcheney says:

    I love mirlitons (I’ve probably called them chayote squash) & have used them when I make Cajun or Island dishes, when I have found them at the store. I will try them in a curry next time they turn up (not turnip). Thank you!

  4. Conor Bofin says:

    I had never heard of mirliton squash until today. Nice dish.

  5. chefkreso says:

    Have to try this recipe, sounds simple and amazing!

  6. Well this is a new ingredient for me! Thank you for sharing.

  7. flavours2017 says:

    Liked it —– 🙂

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