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Pumpkin-Curry Chicken Over Cashew Rice

 Pumpkin-Curry Chicken Over Cashew Rice
This is truly a dish that combines international flavors with homespun comfort. The sweet curry aroma alone will warm hearts on gray-sky days. —Aysha Schurman, Ammon, Idaho
5 ServingsPrep/Total Time: 30 min.


  • 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


  • Cook rice according to package directions.
  • 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.
  • Stir in the pumpkin, broth, raisins, apple butter, five-spice powder
  • and remaining curry powder. Bring to a boil. Reduce heat; simmer,

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Pumpkin-Curry Chicken Over Cashew Rice (continued)

Directions (continued)

  • uncovered, for 5-7 minutes or until heated through.
  • Stir cashews into cooked rice and serve with chicken mixture.
  • Sprinkle with parsley. Yield: 5 servings.
Nutritional Facts: 1 cup chicken mixture with 1 cup rice equals 609 calories, 14 g fat (3 g saturated fat), 76 mg cholesterol, 232 mg sodium, 85 g carbohydrate, 5 g fiber, 36 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer