4 chicken thighs, boned and cubed
4 Italian or smoked sausages, cooked and cut in hunks
3/4 Cup chopped onion
1 potato cut into small cubes
3 Cups cubed peeled winter squash or pumpkin
1 Cup chicken broth
1/2 Cup white wine
1 jalapeno chopped up fine or powdered cayenne, to taste
1 1/2 tsp. curry powder
1 1/2 tsp. grated ginger root
1/2 tsp salt
1/2 tsp cumin
1/8 tsp nutmeg
3 cloves garlic, finely chopped
1/4 Cup water
1 Tbl. cornstarch
1. Saute the onion, sausage and chicken in olive oil until you get some brown build-up on the bottom of the pan (better not to use a non-stick soup pot for this recipe)
2. Add all the other ingredients except the potatoes, water and cornstarch. Reduce the heat, cover, and simmer about 10 minutes, then add the potatoes and continue simmering for another 10 minutes or until the squash (pumpkin) is done.
3. Shake up the cornstarch with the water in a jar and add, stirring and cook for another 3 or 4 minutes to thicken the juices.
Makes about 6 cups, and is best served over rice or pasta.