Pumpkin-Almond Curried Chicken

Recipe

Main Dish
Pumpkin-Almond Curried Chicken

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User Rating

4.27 out of 5 stars
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11 ratings

Recipe Data

4
Servings
5min
Prep
30min
Total

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    Description

    Ridiculously good for you and equally delicious, this might be our new favorite curry.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Hy-Vee nonstick cooking spray
    1 lbs.boneless, skinless chicken breast halves, cut into thin strips
    1 tbsp.Hy-Vee canola oil
    1small white onion, sliced
    ½ c.red bell pepper, sliced
    1 tbsp.fresh ginger, minced
    2 tsp.curry powder
    1 tsp.garam masala
    ½ tsp.Hy-Vee ground cinnamon
    ½ tsp.Hy-Vee kosher sea salt
    1 lbs.sugar pumpkin, or butternut squash, peeled, seeded, and chopped into 1-inch cubes
    1 ¼ c.Hy-Vee unsweetened almond milk
    ¾ c.Hy-Vee 33%-less-sodium chicken broth
    2 tbsp.cilantro, chopped
    2 c.hot cooked basmati rice, optional
    1 c.baby kale, optional
    Hy-Vee sliced almonds, toasted, optional

    Things To Grab

    • Large skillet
    • Meat thermometer
    • Blender

    Directions

    1. Coat a large skillet with cooking spray; add chicken. Cook and stir chicken over medium-high heat 3 to 5 minutes or until internal temperature reaches 165 degrees and juices run clear. Remove chicken from skillet. Set aside and keep warm.

    2. Add oil to same skillet. Cook onion, bell pepper, ginger, garlic, curry powder, garam masala, cinnamon, and salt over medium heat for 2 to 4 minutes, stirring frequently. Add pumpkin, almond milk, and chicken broth. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pumpkin is tender.

    3. Puree 2 cups of mixture in a blender until smooth. Return to skillet.

    4. Stir in reserved chicken and the cilantro. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until chicken mixture thickens slightly. If desired, serve with rice and/or baby kale. Top with almonds.

    Nutrition facts

    Servings

    200 Calories per serving
    1-1/4 cup each

    Amounts Per Serving

    • Total Fat: 6
    • Cholesterol: 55
    • Sodium: 500
    • Total Carbohydrates: 12
    • Protein: 29

    Daily Values

    0%
    Vitamin A 200%
    0%
    Vitamin C 45%
    0%
    Iron 20%
    0%
    Calcium 15%

    Recipe Source:

    Balance November 2017