Pumpkin Curry Chicken Over Cashew Rice Recipe

Ingredients

2 cups uncooked jasmine rice1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes4 teaspoons curry powder, divided1/4 teaspoon pepper2 tablespoons olive oil1 garlic clove, minced1 cup canned pumpkin1/2 cup chicken broth1/2 cup raisins1/4 cup apple butter1/2 teaspoon Chinese five-spice powder1/3 cup chopped cashews, toastedMinced fresh parsley

Preparation

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.