| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 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 and jalapeno pepper, chopped |
| 1 |
tb |
Minced fresh ginger |
| 2 |
ts |
Good quality curry powder |
| 1 |
cn |
(14oz./398ml) coconut milk |
| 6 |
c |
Peeled, seeded |
| 1 1/2 |
lb |
Pumpkin in 1-inch (2.5cm) cubes, about |
| 1/4 |
c |
Chopped fresh coriander or parsley |
INSTRUCTIONS
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.
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.
Posted to MM-Recipes Digest V4 #078 by Eva Tang - SHTM/F95
<e3tang@acs.ryerson.ca> on Mar 18, 1997
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