My H-E-B Texas Life Magazine, October 2012
1lb.boneless chicken breast tenders,
1/2red onion, chopped,
2clovesgarlic, finely chopped,
1piece (1-inch)ginger, peeled and minced,
1tsp. each:cumin and sugar,
1/4tsp. each:turmeric and cayenne,
1 1/2c.H-E-B Reduced Sodium Chicken Broth,
1/4c.H-E-B Half and Half,
1pkg. (16 oz.)frozen peas or your favorite veggie,
1pkg.H-E-B Baby Potato & Broccoli Blend,
•cooked brown rice,
1 tsp.fresh cilantro, chopped,
1Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, onion, garlic, and ginger. Cook until lightly browned and cooked through, about 7 minutes. Remove from skillet and set aside.
2Add pumpkin, curry, cumin, sugar, salt, turmeric, and cayenne to same skillet. Stir to blend and cook until fragrant, about 1 minute.
3Add 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.
4Serve warm chicken and curry mixture over brown rice, garnish with cilantro. 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, Protein: 15g