---------- Recipe via Meal-Master (tm) v8.05
Title: Spicy Chicken And Pumpkin Stew
Categories: Main dish, Stew
Yield: 6 Servings
1 1/2 lb Chicken breasts; boneless,
- skinless
2 tb Olive oil (approximate)
Salt and pepper
2 Onions; thinly sliced
4 cl Garlic; minced
1 Sweet red pepper; chopped
1 Jalapeno; chopped
1 tb Fresh ginger; minced
2 ts Good quality curry powder
14 oz Can coconut milk
6 c Pumpkin (1-1/2 lb); peeled,
- seeded, cubed 1"
1/4 c Fresh coriander or parsley;
- chopped
Cut chicken into 1-1/2" (4 cm) cubes. In large heavy pot over
medium-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 coconut milk.
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.
Posted by: Lynn Rausch <
[email protected]> on Jul 31, 1996
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