Best Pumpkin Curry Chicken Over Cashew Rice Recipes

PUMPKIN CHICKEN CURRY

Pumpkin Chicken Curry image

Pumpkin Chicken Curry is juicy, tender chicken breasts cut into bite-size pieces and simmered in a flavorful and creamy canned pumpkin sauce. This easy and quick recipe is bursting with flavor and perfect for cozy autumn meal.

Provided by Iryna

Time 30m

Number Of Ingredients 11

Ingredients

2 chicken breasts (cut into bite-size pieces)
1/2 can pumpkin puree
2 tbsp tomato sauce
3 tbsp olive oil
5 cloves garlic (minced)
1/8 tsp cayenne pepper
1/2 tsp curry powder
2 tbsp heavy cream
1 c chicken broth
1/2 medium onion (finely minced)
1/2 tsp salt

Steps:

Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)
Add chicken to a pumpkin sauce and simmer for 10 minutes.
Serve immediately over rice or pasta.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12.8 g, Protein 16.3 g, Fat 16.4 g, SaturatedFat 3.9 g, Fiber 2.6 g, Sugar 3.9 g, Sodium 1265 mg, Cholesterol 51 mg, ServingSize 1 serving

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

From the Pantry: Curried Pumpkin and Wild Rice Soup image

There's always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don't have wild rice, just use 1/2 cup of any dry grain you have on hand.

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 4 servings (1 1/4 cups each)

Number Of Ingredients 12

Ingredients

1/2 cup wild rice blend
4 tablespoons golden or dark raisins
4 tablespoons apple cider vinegar
1/2 cup roasted cashews, almonds or peanuts, roughly chopped
3 tablespoons tomato paste
2 teaspoons curry powder
2 teaspoons onion powder
1/4 teaspoon red pepper flakes, plus more for garnish
Kosher salt
2 tablespoons olive oil
4 cups chicken or vegetable broth
One 15-ounce can pure pumpkin puree

Steps:

Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.