Curried Chicken over Orange Rice

1/2 stick butter or margarine, divided
1 1/2 pounds boneless, skinless chicken breasts
5 tablespoons flour
1 1/2 tablespoons finely grated ginger root
1 or 2 teaspoons curry powder
2 3/4 cups canned evaporated milk
1 1/2 tablespoons lemon juice
1/4 cup dry white wine
Salt, to taste
White pepper, to taste

Place half the butter or margarine in a large skillet and melt it over medium high heat. Cut chicken into chunks about 1 1/2 inches square and add to the pan. Let it brown lightly on the bottom before moving it. Turn pieces over and brown the other side. Remove to a platter and set aside.

Add remaining butter to the pan. Stir in flour, ginger, and curry powder and cook until bubbly and smooth. Gradually stir in undiluted milk, lemon juice, and wine. Add salt and pepper to taste. Add cooked chicken back to the pan and cover. Turn heat very low to barely simmer. If it gets too thick, stir in a little water.

Orange Rice:
2 tablespoons butter or margarine
1/2 cup finely chopped onions
1 cup water
1 cup fresh orange juice
1 teaspoon salt
1 cup converted rice
1 1/2 tablespoons grated orange zest

Melt butter or margarine in a saucepan. Add onions and cook until tender but not browned. Add remaining ingredients. Bring to a boil, then turn to simmer and cover. Allow to cook about 20 minutes or until all liquid is absorbed. Remove lid and let stand 5 minutes before serving as a bed for the curried chicken.

Condiments to pass at the table:
Raisins
Minced scallions
Diced apple
Chopped candied ginger
Chopped sugared dates
Chopped dry roasted peanuts
Toasted coconut
Chutney or my Jalapeno-Cranberry Jam