Curried Chicken Dinner
Ingredients
2-1/2 C. water
1 C. brown rice, uncooked
1-1/2 tsp. chicken bouillon powder
6 (6-oz. each) chicken breast halves
2-1/2 C. water
1/2 tsp. curry powder
1/4 tsp. salt
2 C. unsweetened orange juice
2 Tbsp. cornstarch
2 Tbsp. dry sherry
1 tsp. ground ginger
1 tsp. grated orange rind
2 C. diagonally sliced celery
1 large sweet red pepper, seeded and cut into julienne strips
1 large green pepper, seeded and cut into julienne strips
Cooking Instructions
Combine 2-1/2 C. water, rice, and bouillon powder in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 50 minutes or until liquid is absorbed. Combine chicken, 2-1/2 C. water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 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 and set aside. Coat a large nonstick skillet with Pam; place over medium-high heat until hot. Add celery and peppers, and sauté until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook for 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)