The flavors in this dish are really good. I served it with rice for the boys and kept it more in line with a Paleo dish for my husband and myself. My 15 year old is even enjoying it.
2 skinless, boneless chicken breast halves - cut into small
chunks
1 teaspoon poultry seasoning
salt, I just added some to the chicken with the poultry seasoning.
1 tablespoon olive oil
2 cups sugar pumpkin -- peeled, seeded and cubed
1 yam or sweet potato peeled and cubed I used a yam, I like the color and flavor but either would work
2 jalapeno, seeded and chopped.
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 tsp ginger (I use the one out of the squeeze tube) You can use fresh our store was out of ginger and I had the tube.
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 tsp curry
1 can canned coconut milk
1 cups chicken broth
salt to taste
Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
Melt the butter in a separate skillet over medium heat. Add onion, garlic, jalapeno and ginger; cook and stir until onion is transparent. Season with coriander, cumin and curry. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes or until pumpkin and yams are soft over medium heat.
2 skinless, boneless chicken breast halves - cut into small
chunks
1 teaspoon poultry seasoning
salt, I just added some to the chicken with the poultry seasoning.
1 tablespoon olive oil
2 cups sugar pumpkin -- peeled, seeded and cubed
1 yam or sweet potato peeled and cubed I used a yam, I like the color and flavor but either would work
2 jalapeno, seeded and chopped.
1 tablespoon butter
1 onion, chopped2 cloves garlic, chopped
1 tsp ginger (I use the one out of the squeeze tube) You can use fresh our store was out of ginger and I had the tube.
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 tsp curry
1 can canned coconut milk
1 cups chicken broth
salt to taste
Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
Melt the butter in a separate skillet over medium heat. Add onion, garlic, jalapeno and ginger; cook and stir until onion is transparent. Season with coriander, cumin and curry. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes or until pumpkin and yams are soft over medium heat.
