Pumpkin-Curry Chicken Over Cashew Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is truly a dish that combines international flavors with homespun comfort. The sweet curry aroma alone will warm hearts on gray-sky days. âAysha Schurman, Ammon, Idaho 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 |
Directions:
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 or until heated through.
4. Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley. Yield: 5 servings.
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