Recipe Details

Pumpkin Coconut Curry with Chicken

  • Servings: 4
  • Ready In 40 minutes
  • 3 tablespoons olive oil; divided
  • 1 pound chicken breasts boneless and skinless; cut into 1-inch pieces
  • 1/2 onion; sliced
  • 1 tablespoon ginger; minced
  • 2 large garlic cloves; minced
  • 2 plum tomatoes; diced
  • 1 15-ounce can pumpkin puree
  • 2 cups chicken or vegetable broth (low-sodium)
  • 1 cup coconut milk (not sweetened)
  • 2 teaspoon curry powder
  • 1 large pinch caynenne powder
  • 2 cups butternut squash; chopped into bite-sized pieces and roasted
  • 1/2 lime, juiced
  • 1/2 cup cilantro; chopped plus extra for garnishing
  • RiceSelect™ Texmati® Rice; cooked, for serving
1. Heat 2 tablespoons olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.

2. Reduce heat to medium-high and add remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.

3. Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.

4. Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.

5. Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.

Nutritional Facts

  • Serving Size 1 Serving (264g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 185
    Calories From Fat 48
  • % Daily Value
  • Total Fat 5g
    7%
  • Saturated Fat 0g
    2%
  • Trans Fat 3g
  • Cholesterol 66g
    20%
  • Sodium 128g
    4%
  • Total Carbohydrate 13g
    4%
  • Dietary Fiber 3g
    10%
  • Sugars 10g
  • Protein 25g
    35%