Pumpkin Curry Chicken with Potatoes and Peas

Note: I was sent two jars of Herb ‘n Zest Cooking Sauces. All opinions are mine alone.

As someone who works full-time, my biggest requirement for a dinner option is that it can be made in under 40 minutes. By the time I get home, I’m ready to eat! Although it’s not usually too much of a problem, I rarely get the chance to make dinners with the depth of flavor brought to food when it is simmered over a stove for a while.

A local Philadelphia company, Herb ‘n Zest, is changing that. Their innovative condiments and sauces allow home cooks to add quick flavor to meals in no time. All products are fully cooked and can just be added to dishes as sauces or dips.

I was sent a jar each of Herb ‘n Zest’s two most popular sauces: Chive Tomato Cooking Sauce and Curry Pumpkin Cooking Sauce. The Chive Tomato Cooking Sauce is made with Jersey Fresh tomatoes sauteed with chives and spices in olive oil. while the Curry Pumpkin Cooking Sauce is a savory pumpkin sauce seasoned mildly with curry and sunflower seeds. Both sauces are also vegan, soy-free, gluten-free, dairy-free and use non-GMO ingredients.

I love love love pumpkin, so I knew I had to try that one first! I decided to make a chicken and potato curry with the sauce and serve it over coconut rice. To make vegetarian/vegan, omit the chicken.

Want to try the sauces for yourself? Herb ‘n Zest is offering a great discount through my blog: 25% off the Home Chef Starter Pack with the code get25icancook! Just click the photo of the jars below and enter the code at checkout!

You can also enter their summer giveaway worth $50. Just take a picture of yourself with a jar of Herb ‘n Zest, upload it to Instagram & tag the image with #herbnzest. The summer giveaway draw will happen on August 15, 2016, so be sure to purchase your jars soon!

Ingredients:

• 2 russet potatoes, peeled and cut into bite sized pieces
• 1 cup uncooked basmati rice
• 1 (13.5 oz) can coconut milk
• 1 tablespoon olive oil
• 1 medium sized onion, chopped
• 1 lb boneless skinless chicken thighs, cut into bite sized pieces
• salt and pepper, to taste
• 1 (12 oz) bag frozen peas
• 1 (16.75 oz) jar Herb ‘n Zest Curry Pumpkin Cooking Sauce

Peel and cut your potatoes into larger bite sized pieces. Add to a large pot filled with water over high heat. Bring to a boil and cook until fork tender, about 15 minutes. Drain the potatoes and set aside.

Add the coconut milk and rice to a medium sized pot with a lid over medium-high heat. When bubbling, lower heat to a simmer and cover. Cook until the liquid is fully absorbed, about 15 minutes.

While waiting for the rice to cook, add a large saute pan over medium heat. Add the olive oil, swirling to coat. Add in the onions and cook until softened and fragrant.

Cut the chicken into bite sized pieces and season with salt and pepper. Add to the large saute pan, stirring every few minutes until the chicken is fully cooked through.

Add in the potatoes and the Curry Pumpkin Cooking Sauce, stirring to combine. Cook the peas according to package instructions and add to the saute pan until evenly mixed.

Serve the chicken potato mixture over the coconut rice. If you prefer a thinner sauce, you can add some chicken broth or water to the saute pan when you add the cooking sauce (add it tablespoon by tablespoon so you don’t thin it out too much).

The cooking sauce has a very subtle hint of curry and blends perfectly with the taste of pumpkin. The taste of sunflower seeds adds a nice nuttiness to the sauce.

The potatoes and chicken really soaked in the sauce. This was a deliciously hearty meal in about 40 minutes!

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Yum

Pumpkin Curry Chicken with Potatoes and Peas

Total Time: 40 minutes

Yield: 4 servings

Ingredients

• 2 russet potatoes, peeled and cut into bite sized pieces
• 1 cup uncooked basmati rice
• 1 (13.5 oz) can coconut milk
• 1 tablespoon olive oil
• 1 medium sized onion, chopped
• 1 lb boneless skinless chicken thighs, cut into bite sized pieces
• salt and pepper, to taste
• 1 (12 oz) bag frozen peas
• 1 (16.75 oz) jar Herb 'n Zest Curry Pumpkin Cooking Sauce

Instructions

1. Peel and cut your potatoes into larger bite sized pieces. Add to a large pot filled with water over high heat. Bring to a boil and cook until fork tender, about 15 minutes. Drain the potatoes and set aside.
2. Add the coconut milk and rice to a medium sized pot with a lid over medium-high heat. When bubbling, lower heat to a simmer and cover. Cook until the liquid is fully absorbed, about 15 minutes.
3. While waiting for the rice to cook, add a large saute pan over medium heat. Add the olive oil, swirling to coat. Add in the onions and cook until softened and fragrant.
4. Cut the chicken into bite sized pieces and season with salt and pepper. Add to the large saute pan, stirring every few minutes until the chicken is fully cooked through.
5. Add in the potatoes and the Curry Pumpkin Cooking Sauce, stirring to combine. Cook the peas according to package instructions and add to the saute pan until evenly mixed.
6. Serve the chicken potato mixture over the coconut rice. If you prefer a thinner sauce, you can add some chicken broth or water to the saute pan when you add the cooking sauce (add it tablespoon by tablespoon so you don’t thin it out too much).

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