Curried Chicken-Vegetable Stew

• 3 (6 oz.) skinned chicken breast halves
• 3/4 c. chopped onion
• 3 cloves garlic, minced
• 1/2 tsp. dried crushed red pepper
• 3 c. water
• 1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
• 2 c. cubed zucchini
• 2 c. cubed yellow squash
• 1 c. sliced carrots
• 1 medium sweet red pepper, seeded and cut into strips
• 1/2 c. tomato sauce
• 3 Tbsp. tomato paste
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground fenugreek

1. Combine breast halves, onion, garlic, red pepper and water in large Dutch oven.
2. Bring to boil.
3. Cover; reduce heat and simmer 25 minutes or until tender.
4. Remove breast halves from broth. Skim fat from broth.
5. Bone chicken.
6. Cut into bite-size pieces. Combine broth, chicken, chopped vegetables and remaining ingredients in pan.
7. Bring to boil; cover and simmer 30 minutes. Yield:
8. 9 cups.

chicken, onion, garlic, red pepper, water, tomatoes, zucchini, carrots, sweet red pepper, tomato sauce, tomato paste, ground ginger, salt, ground cumin, ground coriander, ground fenugreek

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658066 (may not work)