I admit it: sometimes I eat the same dinner three nights in a row. Look, it’s obviously not because I don’t like to cook- it’s just that some weeks get really busy! The upside is that I don’t really mind having the same thing for a few meals in a row. My go-to college breakfast was an extra large Dunkin’ Donuts black tea, followed by an English muffin from Rrramon’s. (That’s not a typo- our mascot was the wildcats. Get it?)
For this recipe, I partnered with Foster Farms Simply Raised to use their locally-raised chicken in a delicious Pumpkin Chicken Curry that will keep me fed for DAYS. Since pumpkin makes almost everything even more tasty, I included a big scoop of pumpkin and finished it off with some crunchy peanuts. (Bonus: your house will smell like a cozy sweater feels.)
Foster Farms is a great company to partner with- their chicken has been locally raised for over 76 years! (Cute story alert: Verda Foster used to raise the chickens right outside her bedroom so that she could keep a close eye on the eggs and the chicks.) Since the chickens are from local ranches (and that means only in-state ranches for me since I’m in California), they are delivered in 48 hours or less- a far cry from the week it might take to deliver from an East Coast ranch. Plus, all Foster Farms fresh chicken products are American Humane Certified.
This round uses tender chunks of Foster Farms’ Simply Raised Breast Fillets, found easily at your local supermarket. If you have trouble finding canned coconut milk or the Japanese curry paste, check the Asian foods aisle!
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 large cloves garlic, crushed
- 1 teaspoon salt
- 2 cubes Japanese curry sauce mix (choose your desired heat from mild to spicy!)
- 1 1/2 cups light canned coconut milk
- 1 cup pumpkin puree
- 2 large russet potatoes, cut into medium cubes
- 2 Foster Farms Simply Raised chicken breasts, cut into 1 inch cubes
- juice of one lime
- peanuts, if desired to garnish
- Heat oil in dutch oven or large pot over medium heat.
- Add sliced onions and cook for five minutes until softened.
- Add garlic and toast lightly while tossing with the onions, about one minute.
- Pour in coconut milk, pumpkin puree and lime juice. Stir to combine and let sit until heated through.
- Add potatoes to sauce, cover and let simmer for 15 minutes.
- After 15 min, add chopped chicken and simmer for an additional 15 minutes until chicken is cooked through.
- Serve hot over rice and top with crushed peanuts.
Love this chicken recipe? Check out our previous work with Foster Farms:
This post is sponsored by Foster Farms®, the opinions expressed are my own.