Place chicken in a large resealable plastic bag. Combine yogurt, garlic, paprika, lemon juice, salt, black pepper, cinnamon, and ginger. Add to chicken. Seal bag and marinate in the refrigerator for 1 to 2 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add pumpkin and fall spices to the base of this one-pot chicken curry recipe.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. boneless skinless chicken breasts, cut into bite-size pieces | ||
| 1 c. Hy-Vee plain Greek yogurt | ||
| 3 clove(s) garlic, minced | ||
| 1 ½ tsp. paprika | ||
| 1 ½ tsp. fresh lemon juice | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee ground black pepper | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| 1 tsp. fresh ginger, grated | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 1 yellow onion, cut into rings | ||
| 1 (15-oz.) can Hy-Vee pumpkin | ||
| 1 (13.5-oz.) can Hy-Vee light coconut milk | ||
| 1 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 1 (4-oz.) jar red curry paste | ||
| ½ tsp. garam masala | ||
| 4 c. rice, hot cooked | ||
| Fresh cilantro, chopped, for garnish |
Things To Grab
- Large resealable plastic bag
- Large pot
Directions
Heat oil in a large pot over medium heat. Add onion; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in pumpkin, coconut milk, chicken broth, curry paste, garam masala, along with chicken and marinade mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until chicken is cooked through (165 degrees). Serve curry with rice. Garnish with cilantro, if desired.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 85mg
- Sodium: 1050mg
- Total Carbohydrates: 49g
- Protein: 34g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%