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Phobic Chicken Curry

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Ingredients

Adjust Servings:
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

Nutritional information

218.2
Calories
83 g
Calories From Fat
9.2 g
Total Fat
1.1 g
Saturated Fat
32.9 mg
Cholesterol
366.1 mg
Sodium
20.1 g
Carbs
2.9 g
Dietary Fiber
10.3 g
Sugars
16.2 g
Protein
268g
Serving Size

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Phobic Chicken Curry

Features:
    Cuisine:

    my step-dad even loved this dish. he never eats vggies! i think i'll make it tonight.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Phobic Chicken Curry,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.,my step-dad even loved this dish. he never eats vggies! i think i’ll make it tonight.,I love curry, and I was intrigued by the ingredients in this one. It was a nice curry and easy to prepare. used fresh pumpkin cubes, homemade tomato sauce, and some toasted pepitas instead of the pine nuts. Thanks for sharing!


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    Steps

    1
    Done

    Heat the Oil in a Dutch Oven.

    2
    Done

    Add the Chicken, and Saute Until No Longer Pink.

    3
    Done

    Add the Onion and Keep Sauteeing Until Golden.

    4
    Done

    Add the Zucchini, Red Pepper, Pumpkin and Corn.

    5
    Done

    Cook Over Medium Heat, Stirring, Until the Vegetables Are Tender, About 10 Minutes.

    6
    Done

    Add the Cumin, Brown Sugar, Ginger and Curry Powder.

    7
    Done

    Stir and Continue Cooking Over Medium Heat.

    8
    Done

    Add the Tomato Sauce and Salt and Pepper to Taste.

    9
    Done

    Cook Another 7 Minutes, Making Sure That the Bottom Doesn't Burn.

    10
    Done

    Serve Over Rice, Top With Pinenuts.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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