---------- 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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