Chicken Curry Trinidad

• 6 ounces finely chopped onions
• 2 cups low-fat chicken broth
• 2 garlic cloves, minced
• 1 -2 tablespoon caribbean curry powder, Caribbean Curry Powder
• 2 14 lbs diced cooked chicken or 2 14 lbs turkey
• 6 ounces peeled and sliced west indian pumpkin or 6 ounces hubbard squash
• 3 cups peeled and diced eggplants
• 2 cups peeled and sliced chayotes (mirliton or vegetable pear)
• 1 fresh hot chili pepper, seeded and chopped (or more)
• 1 teaspoon lime juice
• salt

1. Cook onions in a large skillet with a bit of broth until golden.
2. Add the garlic and curry powder and cook for 3-4 minutes stirring constantly.
3. Add all other ingredients except lime juice and salt.
4. Cover and simmer until veggies are done.
5. Stir in lime juice and add salt to taste.
6. If desired, serve over plain rice.

onions, lowfat chicken broth, garlic, caribbean curry, chicken, pumpkin, eggplants, chayotes, hot chili pepper, lime juice, salt

Taken from www.food.com/recipe/chicken-curry-trinidad-40421 (may not work)