Pumpkin-Curry Chicken over Cashew Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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
Ingredients
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2 cups uncooked jasmine rice
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1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
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4 teaspoons curry powder, divided
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1/4 teaspoon pepper
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2 tablespoons olive oil
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1 garlic clove, minced
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1 cup canned pumpkin
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1/2 cup chicken broth
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1/2 cup raisins
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1/4 cup apple butter
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1/2 teaspoon Chinese five-spice powder
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1/3 cup chopped cashews, toasted
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Minced fresh parsley
Directions
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1.
Cook rice according to package directions.
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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.
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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.
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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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