Name: Pumpkin-Curry Chicken over Cashew Rice
Prep time: 15 min
Cook time: 15 min
Yield: 5
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Curry Chicken over Cashew Rice

1. 2 cups uncooked jasmine rice -

2. 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes -

3. 4 teaspoons curry powder, divided -

4. 1/4 teaspoon pepper -

5. 2 tablespoons olive oil -

6. 1 garlic clove, minced -

7. 1 cup canned pumpkin -

8. 1/2 cup chicken broth -

9. 1/2 cup raisins -

10. 1/4 cup apple butter -

11. 1/2 teaspoon Chinese five-spice powder -

12. 1/3 cup chopped cashews, toasted -

13. Minced fresh parsley -

How to cook deliciously - Pumpkin-Curry Chicken over Cashew Rice

1. Stage

Cook rice according to package directions.

2. Stage

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. Stage

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. Stage

Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.