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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. For more veggie goodness, add roasted cauliflower. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 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, uncovered, for 5-7 minutes to allow flavors to blend.
  • Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.
Editor's Note
This recipe was tested with commercially prepared apple butter.
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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Average Rating:
  • PrplMonky5
    Aug 5, 2020

    This seemed REALLY bland until I figured out why - the recipe did not specify to drain the chicken. I think if I had, the flavor wouldn't have been so diluted. The flavor that WAS there was good. I'll try this again and drain the chicken to let the flavor shine through.

  • Laura
    Jun 4, 2020

    That looks AWESOME, Aysha! I may even try it for Thanksgiving. There are only two of us and I don't want to cook a huge turkey with all the trimmings.

  • Patrick
    Feb 23, 2020

    Great flavors

  • Peg
    Nov 4, 2019

    Love this dish. So easy to prepare and yet the flavor blends nicely together. I used chicken thigh meat and it’s tender and moist and absorbs all the flavor. I halved the Five spice as we are not too crazy about it. This is a simple Asian style (Japanese?J curry that is slightly on the sweet side. Not the typical Thai style curry with complex flavors, but perfect for a simple weekday dinner!

  • Rhoni347
    Mar 28, 2018

    This was so amazing. Perfect recipe to use up some leftover canned pumpkin, but also worth opening up a can of pumpkin for. I used golden raisins and I think they suited the recipe. I served with rice and a salad and it was a memorable dinner that I plan to make again. It needed some salt and I would sub chicken thighs next time and that is it. Please make this if you like curries, you won't regret it. I did about 1/3 hot curry powder and 2/3 mild to get the heat that I wanted. Just my two cents.

  • curlylis85
    Nov 13, 2016

    This is a family-favorite for us, and a great way to use of pumpkin when you have half a can left over from something else. My husband is allergic to cashews so we always use almonds in the rice.

  • cctp1016
    Jan 20, 2013

    No comment left

  • keverwann
    Oct 24, 2012

    I added half of and onion (sliced) and two stalks of celery (sliced) for some veggies and halved the raisins due to personal preference. I also used home-made apple butter. None of these choices affected how I rated the recipe though...We have had our fair share of curries from all parts of Asia and this was definitely over-spiced. If I were to make it again, I would reduce the black pepper by half and quarter the 5-spice. I used a madras curry powder blend (it's yellow) and I think 4 tsp of that was too much as well. The spices might temper out with the addition of a can of coconut milk, but by the time I thought of it, dinner was already over. You really want to make all the rice called for; specifically with the spice-heavy content of this.

  • cheezhed68
    Mar 25, 2012

    No comment left

  • mnccaleb
    Nov 15, 2011

    First of all, it looks really gross on your plate! :) I guess I shouldn't have tried this plate because I don't think my husband and I are really fans of indian/thai food. The flavor wasn't really bad, but I don't like the chinese 5 spice powder and we just couldn't stomach this recipe. I think it was a combination of the looks and texture. I ended up throwing out the leftovers and we couldn't even finish our rice!