Pumpkin-Curry Chicken over Cashew Rice

Total Time:Prep/Total Time: 30 min.

Recipe by Aysha Schurman, Ammon, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2022

This is truly a dish that combines international flavors with homespun comfort. The sweet curry aroma alone will warm hearts on gray-sky days. For more veggie goodness, add roasted cauliflower. —Aysha Schurman, Ammon, Idaho

Apple Butter

This recipe was tested with commercially prepared apple butter.
TEST KITCHEN APPROVED

Pumpkin-Curry Chicken over Cashew Rice

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Yield:5 servings
Prep:15 min
Cook:15 min
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Ingredients

  • 2 cups uncooked jasmine rice
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 4 teaspoons curry powder, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup canned pumpkin
  • 1/2 cup chicken broth
  • 1/2 cup raisins
  • 1/4 cup apple butter
  • 1/2 teaspoon Chinese five-spice powder
  • 1/3 cup chopped cashews, toasted
  • Minced fresh parsley
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Directions

  1. 1
    Cook rice according to package directions.
  2. 2
    Meanwhile, sprinkle chicken with 1 teaspoon curry powder and pepper. In a large skillet, saute chicken in oil for 5-6 minutes or until no longer pink. Add garlic; cook 1 minute longer.
  3. 3
    Stir in the pumpkin, broth, raisins, apple butter, five-spice powder and remaining curry powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes to allow flavors to blend.
  4. 4
    Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.

Nutrition Facts

1 cup chicken mixture with 1 cup rice: 609 calories, 14g fat (3g saturated fat), 76mg cholesterol, 232mg sodium, 85g carbohydrate (16g sugars, 5g fiber), 36g protein.
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