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 Cut chicken into 1-1/2 inch (4cm) 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, jajalpeno 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. Per serving:351 calories, 21g fat, excellent source vitamin !, vitamin B6, vitamin c, iron. By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996 —–