Ingredients
- Yield: 6 Servings
- 1 1/2 lb Boneless skinless chicken breasts
- 2 tb (approx) olive oil
- Salt and pepper
- 2 Onions, thinly sliced
- 4 Cloves garlic, minced
- 1 Sweet red pepper, chopped
- 1 Jalapeno pepper, chopped
- 1 tb Minced fresh ginger
- 2 ts Good quality curry powder
- 1 cn (14oz./398ml) coconut milk
- 6 c (1-1/2 lb) peeled, seeded Pumpkin in 1-inch cubes
- 1/4 c Chopped fresh coriander or parsley
Directions
Cut chicken into 1-1/2 inch (4cm) cubes. In large heavy pot overmedium-high heat, heat half of oil. Brown chicken in batches, sprinkling
lightly with salt and pepper, removing chicken with slotted spoon and adding more oil as needed.
After all chicken is browned and removed, add onion, garlic, red pepper, jalapeno and ginger to pan. Cook, stirring, for 3 minutes over medium
heat. Add curry powder and cook, stirring, for 1 minute. Stir in coconutmilk.
Return chicken pieces and any juice that has accumulated. Bring to simmer; cover and cook for 20 minutes.
Add pumpkin. Cover and simmer for about 30 minutes or until pumpkin is tender. Taste and adjust seasoning. Stir in coriander or parsley.
Serve this colorful stew over rice and accompany with sauteed spinach or green peas. Any winter squash could be substitute for the pumpkin.
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Submitted 6/13/05.
Source: recipesource.com
Submitted By: Meryl
starmer@prodigy.net
Spicy Chicken And Pumpkin Stew