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Chicken Pumpkin Curry
Prep Time:
20 minutes
Cook Time:
25 minutes
8 servings

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 chicken, onion, garli
c, and ginger. Cook until lightly browned and cooked through, about 7 minutes. Remove from
skillet and set aside.
Add pumpkin, curry, cumin, sugar, salt, turmeric, and cayenne to same skillet. Stir to ble
nd and cook until fragrant, about 1 minute.
Add chicken broth, coconut milk, half-and-half, frozen vegetables, and cooked chicken. Bri
ng to a boil over high heat, cover, and reduce to simmer. Cook 12 minutes or until sauce h
as thickened.
Serve warm chicken and curry mixture over brown rice, garnish with cilantro. To kick up th
e heat, add more cayenne spice.

Nutritional Information

Calories: 190, Total Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 35mg, Sodium: 420mg, Carbo
hydrates: 17g, Dietary Fiber: 4g, Sugar: 6g, Protein: 15g


My H-E-B Texas Life Magazine, October 2012