---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Spicy Chicken And Pumpkin Stew
  Categories: Main dish, Stew	
       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
  
   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
  
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