Curried Chicken Dinner

Name: Curried Chicken Dinner
Ingredients: 2 12 cups water; 1 12 teaspoons chicken bouillon powder; 2 12 cups water; 14 teaspoon salt; 2 tablespoons cornstarch; 1 teaspoon ground ginger; 2 cups celery, Diagonally sliced; 1 large green pepper (seeded and cut into julienne strips); 1 cup brown rice, uncooked; 6 chicken breast halves (6 oz each); 12 teaspoon curry powder; 2 cups unsweetened orange juice; 2 tablespoons dry sherry; 1 teaspoon orange rind, Grated; 1 large sweet red pepper (seeded and cut into julienne strips)

15 ingredients

11 steps

Ingredients

2 12 cups water
1 12 teaspoons chicken bouillon powder
2 12 cups water
14 teaspoon salt
2 tablespoons cornstarch
1 teaspoon ground ginger
2 cups celery, Diagonally sliced
1 large green pepper (seeded and cut into julienne strips)
1 cup brown rice, uncooked
6 chicken breast halves (6 oz each)
12 teaspoon curry powder
2 cups unsweetened orange juice
2 tablespoons dry sherry
1 teaspoon orange rind, Grated
1 large sweet red pepper (seeded and cut into julienne strips)

Directions

1

Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil.
2

Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed.
3

Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil.
4

Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain.
5

Bone chicken, and cut into bite-size pieces; set meat aside.
6

Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.
7

Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
8

Add celery and peppers, and saute until crisp-tender.
9

Stir in reserved chicken and orange juice mixture; bring to a boil.
10

Cook 1 minute, stirring constantly, until thickened.
11

To serve, spoon chicken mixture over hot, cooked rice.