Directions:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, onion, garlic, and ginger. Cook until lightly browned and cooked through, about 7 minutes. Remove from skillet and set aside.
- Add pumpkin, curry, cumin, sugar, salt, turmeric, and cayenne to same skillet. Stir to blend and cook until fragrant, about 1 minute.
- Add chicken broth, coconut milk, half-and-half, frozen vegetables, and cooked chicken. Bring to a boil over high heat, cover, and reduce to simmer. Cook 12 minutes or until sauce has thickened.
- Serve warm chicken and curry mixture over brown rice, garnish with cilantro. To kick up the heat, add more cayenne spice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.46 Kcal (1095 kJ) | ||
| Calories from fat | 139.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 24% | |
|---|---|---|---|
| Cholesterol | 26.04mg | 9% | |
| Sodium | 664.42mg | 28% | |
| Potassium | 347.17mg | 7% | |
| Total Carbs | 19.76g | 7% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 11.41g | 23% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.07 Kcal (586 kJ) | ||
| Calories from fat | 74.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 24% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 9% | |
| Sodium | 355.93mg | 28% | |
| Potassium | 185.98mg | 7% | |
| Total Carbs | 10.59g | 7% | |
| Sugars | 1.88g | 14% | |
| Dietary Fiber | 1.93g | 14% | |
| Protein | 6.11g | 23% | |
| Vitamin C | 6.3mg | 20% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 12% | |
| Calcium | 24.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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