Best 2 Pumpkin Curry Chicken Over Cashew Rice Recipes

Indulge in a delightful culinary journey with our Pumpkin Curry Chicken over Cashew Rice, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the richness of pumpkin, the succulent taste of chicken, and the aromatic warmth of spices, creating a harmonious balance of flavors. Served atop a bed of cashew-studded rice, this dish offers a textural contrast that elevates the overall dining experience. Prepare to embark on a flavorful adventure with our Pumpkin Curry Chicken over Cashew Rice recipe, along with variations such as Pumpkin Curry Tofu and Vegetable Curry. These recipes cater to diverse dietary preferences, ensuring that everyone can savor this culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

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

Categories Main Course

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.

Tips:

For a vegetarian version of this dish, replace the chicken with chickpeas or tofu.
If you don't have garam masala on hand, you can make your own by combining 1 teaspoon each of ground cumin, coriander, cardamom, cloves, and cinnamon.
If you like your curry spicy, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Be sure to use full-fat coconut milk for the best flavor and texture.
Serve the curry over rice, quinoa, or your favorite grain.

Conclusion:

This pumpkin curry chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of pumpkin, chicken, and spices creates a flavorful and hearty curry that is sure to please everyone at the table. The cashew rice adds a nutty flavor and texture to the dish and makes it even more satisfying. So next time you're looking for a quick and easy meal that is packed with flavor, give this pumpkin curry chicken a try. You won't be disappointed!