Curried Chicken Stew

This was a very tasty stew I adapted. It didn't turn out very pretty, so I don't recommend it for a nice dinner. But when you want a savory stew on a chilly evening in the fall, it hits the spot!

3 cups butternut squash
1 1/2 cups white potatoes
1 1/2 cup sweet potatoes
4 Tbls Extra Virgin Olive Oil (EVOO), divided
4 chicken breasts
1 cup homemade chicken broth
14 1/2 to 16 oz tomatoes with liquid (Pomi or Cento Crushed Tomatoes)
1 1/2 tsp curry powder (The Spice Hunter or Morton & Bassett)
1 1/2 tsp cumin
1 tsp cinnamon
2 Tbls chopped fresh cilantro for serving

* Wash then peel squash and potatoes. Cut into 2 inch chunks. Place white potatoes in a pan of cool water.
* Cut chicken into 2 inch chunks.
* In a Dutch Oven pan, heat 1 1/2 Tbls EVOO on medium-high.
* Toss chicken in pan then sprinkle with 1 tsp salt and 1/2 tsp pepper. Cook through, stirring regularly.
* Remove chicken to plate.
* Heat the other 2 1/2 Tbls EVOO in Dutch Oven and toss squash and potatoes in oil. Saute for several minutes, stirring carefully to allow vegetables to brown, without sticking to the pan.
* Add chicken broth, tomatoes and seasonings. Reduce heat to medium and simmer until squash & potatoes are soft, but not mushy.
* Return chicken to pan. Adjust seasoning to taste.
* Serve hot and top with chopped, fresh cilantro.