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
- 1 1/2 tablespoons lemon juice
- 1/4 cup dry white wine
- Salt, to taste
- White pepper, to taste
- 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
Condiments to pass at the table
- Minced scallions
- Diced apple
- Chopped candied ginger
- Chopped sugared dates
- Chopped dry roasted
- Toasted coconut
- Chutney or Jalapeno-Cranberry Jam
- Chicken: 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: 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
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