PUMPKIN-CURRY CHICKEN OVER CASHEW RICE

Pumpkin-Curry Chicken over Cashew Rice image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 609 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 232mg sodium, Carbohydrate 85g carbohydrate (16g sugars, Fiber 5g fiber), Protein 36g protein.