Phobic Chicken Curry

• 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

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.

vegetable oil, chicken breast, onion, zucchini, red bell pepper, fresh pumpkin, corn kernel, cumin, brown sugar, ground ginger, curry powder, tomato sauce, salt, nuts

Taken from www.food.com/recipe/phobic-chicken-curry-52439 (may not work)