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.
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 😀
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.
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 🙂
Easy Curried Chicken and 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.