Pumpkin Curry Chicken and Rice

Recipe

Main Dish
Pumpkin Curry Chicken and Rice

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User Rating

4.88 out of 5 stars
Rate it:
8 ratings

Recipe Data

6
Servings
1hr25min
Prep
1hr35min
Total

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Description

Add pumpkin and fall spices to the base of this one-pot chicken curry recipe.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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
1yellow 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

  1. 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.

  2. 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%

Recipe Source:

Hy-Vee Seasons October 2019