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Pumpkin-Curry Chicken over Cashew Rice

Total Time

Prep/Total Time: 30 min.


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
Pumpkin-Curry Chicken over Cashew Rice Recipe photo by Taste of Home


  • 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


  1. Cook rice according to package directions.
  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. 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. Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.
Apple Butter
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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