1 Tbsp. olive oil
1 lb. boneless chicken breast tenders
1/2 red onion, chopped
2 cloves garlic, finely chopped
1 piece (1-inch) ginger, peeled and minced
1 can pumpkin
1 Tbsp. curry powder
1 tsp. each: cumin and sugar
1/2 tsp. salt
1/4 tsp. each: turmeric and cayenne
1 1/2 c. H-E-B Reduced Sodium Chicken Broth
1/2 c. coconut milk
1/4 c. H-E-B Half and Half
1 pkg. (16 oz.) frozen peas or your favorite veggie
1 pkg. H-E-B Baby Potato & Broccoli Blend
• cooked brown rice
1 tsp. fresh cilantro, chopped
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add c
hicken, onion, garlic, and ginger. Cook until lightly browned and cook
ed through, about 7 minutes. Remove from skillet and set aside.
Add pumpkin, curry, cumin, sugar, salt, turmeric, and cayenne to same
skillet. Stir to blend and cook until fragrant, about 1 minute.
Add chicken broth, coconut milk, half-and-half, frozen vegetables, and
cooked chicken. Bring to a boil over high heat, cover, and reduce to
simmer. Cook 12 minutes or until sauce has thickened.
Serve warm chicken and curry mixture over brown rice, garnish with cil
antro. To kick up the heat, add more cayenne spice.
Calories: 190, Total Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 35mg,
Sodium: 420mg, Carbohydrates: 17g, Dietary Fiber: 4g, Sugar: 6g, Prot
My H-E-B Texas Life Magazine, October 2012