Chicken And Pumpkin Stew

• 1-1/2 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• 1/2 teaspoons Salt
• 1/4 Tablespoons Black Pepper
• 1 Tablespoon Olive Oil, Divided
• 1 whole Large Onion, Chopped
• 1 cup Red Bell Pepper, chopped
• 1 Tablespoon Fresh Ginger, Peeled And Minced
• 2 teaspoons Curry Powder
• 4 cloves Garlic, Minced
• 6 cups Cubed, Fresh Pumpkin, Other Winter Squash, Or Even Sweet Potatoes
• 1 cup Water
• 14 ounces, fluid Light Coconut Milk
• White Or Brown Rice, To Serve

1. Sprinkle chicken with salt and pepper. Heat 1 teaspoon of olive oil in a Dutch oven over medium heat. Add chicken and saute until browned, about 8 minutes. You may need to do the chicken in two batches. Remove from pan and set aside.
2. Heat another teaspoon of olive oil over medium heat. Add onion, bell pepper, ginger, curry and garlic. Saute for 2 minutes. Stir in pumpkin or squash, water and coconut milk; bring to a boil. Reduce heat and simmer 3o minutes or until squash is tender. Return chicken to pan and simmer an additional 10 minutes.
3. Serve over white or brown rice.

chicken, salt, ubc, olive oil, onion, red bell pepper, fresh ginger, curry, garlic, winter, water, milk, white or

Taken from tastykitchen.com/recipes/soups/chicken-and-pumpkin-stew/ (may not work)