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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My family is definitely curry-phobic. They didn't grow up on the stuff and aren't sure they want to try it now. This curry is for the curry-phobes, not to spicy, not too hot, but definitely delicious and certainly adventurous enough for those aren't really adventurous at all. Curry enthusiasts can turn up the heat as high as they like, of course. 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 |
1/2 teaspoon cumin |
3 tablespoons brown sugar |
1/2 teaspoon ground ginger |
1 teaspoon curry powder |
2 cups tomato sauce |
salt and pepper |
1/4 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.
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