Curried Chicken Dinner

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Servings: 6 Difficulty: Advanced
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A vibrant, aromatic curry with tender chicken, crisp vegetables, and a tangy orange-sherry glaze served over fluffy brown rice.
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Curried Chicken Dinner recipe image
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Curried Chicken Dinner

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 215.0

Description

This Curried Chicken Dinner is a bright, flavorful twist on traditional Indian-inspired cuisine. Tender chicken breasts are simmered in a fragrant broth infused with curry powder and fresh ginger, then tossed with crisp celery and sweet peppers. The dish is finished with a glossy, tangy sauce made from orange juice, dry sherry, and cornstarch, creating a perfect balance of savory spice and citrus sweetness. Served over nutty brown rice, it offers a satisfying texture contrast and a burst of color.

Ingredients

Directions

  1. Rinse the brown rice and combine it with 2 1/2 cups of water and the chicken bouillon powder in a medium saucepan.
  2. Bring the rice mixture to a boil, then cover, reduce heat to low, and simmer for 50 minutes or until the liquid is absorbed and rice is tender.
  3. While the rice cooks, place the chicken breasts, 2 1/2 cups of water, curry powder, and salt in a large Dutch oven or pot.
  4. Bring the chicken mixture to a boil, then cover, reduce heat to low, and simmer for 30 minutes or until the chicken is cooked through and tender.
  5. Drain the chicken, reserving the cooking liquid if desired, then remove the meat from the bones and cut it into bite-sized pieces.
  6. In a small bowl, whisk together the orange juice, cornstarch, dry sherry, ground ginger, and grated orange rind until the cornstarch is fully dissolved.
  7. Prepare the peppers by seeding them and cutting them into julienne strips, roughly 6 ounces total.
  8. Heat a large nonstick skillet over medium-high heat and coat lightly with cooking spray.
  9. Add the sliced celery and pepper strips to the skillet and sauté until they are crisp-tender, about 3-4 minutes.
  10. Stir the cooked chicken pieces into the skillet with the vegetables.
  11. Pour the orange-juice mixture into the skillet and bring to a boil, stirring constantly.
  12. Cook for about 1 minute, stirring continuously, until the sauce thickens and coats the chicken and vegetables.
  13. Serve the curried chicken mixture spooned over the hot, cooked brown rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 215.0kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 1.7mg1%
Sodium 1319.5mg55%
Total Carbohydrate 46.8g16%
Dietary Fiber 4.9g20%
Sugars 14.3g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, curry, indian, dinner, rice, orange, peppers, celery, ginger, sherry, cornstarch, gluten-free, healthy, weeknight, simmered, spicy, citrus, vegetables, protein, easy
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