Curried Chicken Dinner

Recipe Ingredients

2 1/2 cups	592ml	Water
1 cup	160g / 5.6oz	Brown rice - uncooked
1 1/2 teaspoons	7.5ml	Chicken bouillon powder
		Chicken breast halves *
2 1/2 cups	592ml	Water
1/2 teaspoon	2.5ml	Curry powder
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Unsweetened orange juice
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Dry sherry
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Grated orange rind
2 cups	220g / 7.8oz	Diagonally sliced celery
1 cup	237ml	Sweet red pepper ** (large)
1 cup	237ml	Green pepper ** (large)

Recipe Instructions

* 6 oz each

** seeded and cut into julienne strips

Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed.

Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.

Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.

Coat a large nonstick skillet with Pam; place over med-hi heat until hot.

Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.

Source:
Cooking Light, Mar/Apr 1993, page 98

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