How To make Spicy Chicken and Pumpkin Stew
1 1/2 lb Boneless skinless chicken
-breasts 2 tb (approx) olive oil
Salt and pepper 2 Onions, thinly sliced
4 Cloves garlic, minced
1 Sweet red pepper, chopped
1 Jalapeno pepper, chopped
1 tb Minced fresh ginger
2 ts Good quality curry powder
1 cn (14oz./398ml) coconut milk
6 c (1-1/2 lb) peeled, seeded
-Pumpkin in 1-inch cubes 1/4 c Chopped fresh coriander or
-parsley Cut chicken into 1-1/2 inch (4cm) cubes. In large heavy pot over medium-high heat, heat half of oil. Brown chicken in batches, sprinkling lightly with salt and pepper, removing chicken with slotted spoon and adding more oil as needed. After all chicken is browned and removed, add onion, garlic, red pepper, jajalpeno and ginger to pan. Cook, stirring, for 3 minutes over medium heat. Add curry powder and cook, stirring, for 1 minute. Stir in coconut milk. Return chicken pieces and any juice that has accumulated. Bring to simmer; cover and cook for 20 minutes. Add pumpkin. Cover and simmer for about 30 minutes or until pumpkin is tender. Taste and adjust seasoning. Stir in coriander or parsley. Serve this colorful stew over rice and accompany with sauteed spinach or green peas. Any winter squash could be substitute for the pumpkin. Per serving:351 calories, 21g fat, excellent source vitamin !, vitamin B6, vitamin c, iron. By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996 -----
How To make Spicy Chicken and Pumpkin Stew's Videos
Chicken Stew with Pumpkin & Tomatoes
Chicken Stew with Pumpkin & Tomatoes
Pumpkin Stew (with Curry Chicken and Vegetables)
A big, hearty, and delicious stew of chicken and vegetables stewed in an Indian curry sauce, and roasted in a huge pumpkin. When you serve this at your fall feast (be it Halloween, Thanksgiving, or any other harvest fest), your guests won't soon forget this one. The recipe for this stew can be found on my Web site, Cast Iron Chaos, at:
CHICKEN STEW RECIPE / SPICY CHICKEN STEW
#chickenstew #basicchickenstew #bluebellrecipe
INGREDIENTS:
1kg chicken legs
1/3 cup of olive oil
1 inch ginger
8 cloves of garlic
1 umorok /ghost chilli
2 medium size onions,sliced
300gm of carrot, sliced
350gm of baby potatoes, skin on
3/4 tsp of ground turmeric
1 tbsp of roasted cumin&coriander seeds, roughly crushed
750gm of chicken stock
2 tbsp of tomato paste
salt to taste
some chopped coriander leaves
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Pumpkin Chicken Stew quick and easy recipe by ideashtrix
hey guys ,
Welcome to my channel ,
Here is a quick and easy way to make some healthy stew that can be served with garlic bread , like i did or with steamed rice or just about anything you like .
I used a variety of veggies that are available but you can use any vegetables you like and any you can extra spices like chillies or jalapenos to add a kick to your stew.
stay tuned for many many more recipes and drop suggestions of the recipes you want to make .
P.S. i stir fried the chicken for 2-3 minutes before tossing it in the cooker .
enjoy
i know quarantine is a hard time , but i urge everyone to use this time to do something you love and enjoy your time with your loved ones .
stay home , stay safe and spread loads of love .
-yours ash.
'The Best' KIENYEJI CHICKEN STEW ???????? Kenyan Style Chicken!
Hello besties, so let me tell you, this recipe is tamuuuu/amazingggg...the recipe is super simple and served with ugali, kales and kachumbari, you will loveeeee it. Try it and thank me later.
Ingredients:
-1.5kg Kienyeji chicken
-1chicken cube
-1tsp garlic paste
-1 tsp ginger paste
-1 stick rosemary leaves
-1tsp salt or more to your taste preference
-6 to 7 cups water
-3 medium tomatoes
-1tbsp tomato paste
-1 medium red bell pepper
-1 medium onion
-1tsp garam masala
-oil
‘Taste of Home’ Magazine’s Pumpkin Stew Recipe
‘Home and Family’ co-host Cristina Ferrare shows how to turn a pumpkin into a bowl for a yummy stew. This gorgeous recipe is a great way to serve up the feeling of Fall. And Cristina also shares some great tips on roasting the pumpkin seeds for a nutritious garnish.