Phobic Chicken Curry

Name: Phobic Chicken Curry
Ingredients: 3 tablespoons vegetable oil; 1 lb boneless skinless chicken breast, cut into 2 inch cubes; 1 large onion, coarsely chopped; 1 large zucchini, diced; 1 large red bell pepper, diced; 1 cup fresh pumpkin or 1 cup orange winter squash, cubed; 1 cup corn kernel, canned,frozen or fresh; 12 teaspoon cumin; 3 tablespoons brown sugar; 12 teaspoon ground ginger; 1 teaspoon curry powder; 2 cups tomato sauce; salt and pepper; 14 cup pine nuts

14 ingredients

10 steps

Ingredients

3 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into 2 inch cubes
1 large onion, coarsely chopped
1 large zucchini, diced
1 large red bell pepper, diced
1 cup fresh pumpkin or 1 cup orange winter squash, cubed
1 cup corn kernel, canned,frozen or fresh
12 teaspoon cumin
3 tablespoons brown sugar
12 teaspoon ground ginger
1 teaspoon curry powder
2 cups tomato sauce
salt and pepper
14 cup pine nuts

Directions

1

Heat the oil in a Dutch oven.
2

Add the chicken, and saute until no longer pink.
3

Add the onion and keep sauteeing until golden.
4

Add the zucchini, red pepper, pumpkin and corn.
5

Cook over medium heat, stirring, until the vegetables are tender, about 10 minutes.
6

Add the cumin, brown sugar, ginger and curry powder.
7

Stir and continue cooking over medium heat.
8

Add the tomato sauce and salt and pepper to taste.
9

Cook another 7 minutes, making sure that the bottom doesn't burn.
10

Serve over rice, top with pinenuts.