Chicken Curry Trinidad

A weight watchers recipe that lets you adjust the spiciness to your tastes.

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 6  ounces  finely chopped onions
• 2  cups  low-fat chicken broth
• 2  garlic cloves, minced
• 1 -2  tablespoon  caribbean curry powder, Caribbean Curry Powder
• 2 1⁄4 lbs  diced  cooked chicken or 2 1⁄4 lbs turkey
• 6  ounces  peeled and sliced west indian pumpkin or 6  ounces  hubbard squash
• 3  cups  peeled and diced eggplants
• 2  cups  peeled and sliced chayotes (mirliton or vegetable pear)
• 1  fresh hot chili pepper, seeded and chopped (or more)
• 1  teaspoon lime juice
•  salt

Directions

1. Cook onions in a large skillet with a bit of broth until golden.
2. Add the garlic and curry powder and cook for 3-4 minutes stirring constantly.
3. Add all other ingredients except lime juice and salt.
4. Cover and simmer until veggies are done.
5. Stir in lime juice and add salt to taste.
6. If desired, serve over plain rice.