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Nutrition Facts
Serving Size 390 g
(Approx. 8 Servings)
Amount Per Serving
Calories 410 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 730 mg 30%
Total Carbohydrate 45 g 15%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 16 g
Vitamin A 130% • Iron 15%
Vitamin C 15% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Pumpkin Curry

Rate and Review | Read Reviews (2)
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp H-E-B Extra Virgin Olive Oil
1 Lb boneless chicken breast tenders
1/2 red onion, chopped
2 garlic, finely chopped
1 ginger, peeled and minced
15 Oz Hill Country Fare Solid Pumpkin
1 Tbsp Curry Powder
1 Tsp H-E-B Cumin
1 Tsp H-E-B Sugar
1/2 Tsp H-E-B Salt
1/4 Tsp Turmeric
1/4 Tsp H-E-B Cayenne Pepper
1 1/2 cup(s) H-E-B Chicken Broth
1/2 cup(s) Thai Coconut Milk
1/4 cup(s) H-E-B Half and Half
16 Oz H-E-B Frozen Peas
14 Oz H-E-B Baby Potato & Broccoli Blend
4 cup(s) H-E-B Cooked Brown Rice
1 Tsp fresh cilantro, chopped
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Instructions

1
Heat 1 tablespoon olive oil in a large skillet over medium heat, then add chicken, onion, garlic and ginger; cook until lightly browned and cooked through, about 7 minutes; remove from skillet and set aside.
2
Stir in pumpkin, curry, cumin, sugar, salt, turmeric, and cayenne pepper to same skillet; cook until fragrant, about 1 minute.
3
Add chicken broth, coconut milk, half-and-half, peas, potato and broccoli blend and cooked chicken; bring to boil over high heat, cover and reduce to simmer; cook 10-12 minutes until sauce thickens.
4
Serve curry chicken over brown rice, and garnish with cilantro.

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