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Chicken Pumpkin Curry

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

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

25 minutes

Makes:

8 servings

Ingredients

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

Instructions


Heat 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.

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 cilantro. To kick up the heat, add more cayenne spice.
Nutritional Information
Calories: 190, Total Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 35mg, Sodium: 420mg, Carbohydrates: 17g, Dietary Fiber: 4g, Sugar: 6g, Protein: 15g
Source:
My H-E-B Texas Life Magazine, October 2012

Overall Rating