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.
Ridiculously good for you and equally delicious, this might be our new favorite curry.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|1 lbs.||boneless, skinless chicken breast halves, cut into thin strips|
|1 tbsp.||Hy-Vee canola oil|
|1||small 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
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.
Puree 2 cups of mixture in a blender until smooth. Return to skillet.
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.
Amounts Per Serving
- Total Fat: 6
- Cholesterol: 55
- Sodium: 500
- Total Carbohydrates: 12
- Protein: 29