This comforting Curried Chicken Dinner brings the warm, exotic flavors of Indian cuisine to your weeknight table with minimal effort. Tender chicken breasts are simmered in a light broth until fork-tender, then tossed with crisp celery and sweet peppers in a glossy, tangy sauce made from fresh orange juice and dry sherry. The blend of curry powder and ground ginger provides a gentle, aromatic heat that isn’t overwhelming, while the citrus notes keep the dish bright and refreshing. Served over nutty brown rice, it’s a balanced, protein-packed meal that feels both homey and sophisticated. ItâÂÂs perfect for busy evenings when you crave something flavorful yet healthy, offering a delightful mix of textures from the tender meat, crunchy vegetables, and soft grains.
Curried Chicken Dinner
Description
This comforting Curried Chicken Dinner brings the warm, exotic flavors of Indian cuisine to your weeknight table with minimal effort. Tender chicken breasts are simmered in a light broth until fork-tender, then tossed with crisp celery and sweet peppers in a glossy, tangy sauce made from fresh orange juice and dry sherry. The blend of curry powder and ground ginger provides a gentle, aromatic heat that isn't overwhelming, while the citrus notes keep the dish bright and refreshing. Served over nutty brown rice, itâÂÂs a balanced, protein-packed meal that feels both homey and sophisticated. ItâÂÂs perfect for busy evenings when you crave something flavorful yet healthy, offering a delightful mix of textures from the tender meat, crunchy vegetables, and soft grains.Directions
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Prepare the vegetables by seeding the red and green peppers and cutting them into thin julienne strips.
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In a medium saucepan, combine 2 1/2 cups water, uncooked brown rice, and chicken bouillon powder.
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Bring the rice mixture to a boil, then cover, reduce heat to low, and simmer for 50 minutes or until the liquid is fully absorbed and rice is tender.
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While rice cooks, place chicken breasts, 2 1/2 cups water, curry powder, and salt in a large Dutch oven or pot.
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Bring the chicken mixture to a boil, then cover, reduce heat, and simmer for 30 minutes or until chicken is cooked through and tender.
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Drain the chicken, removing it from the pot, and let it cool slightly.
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Remove bones from the chicken and cut the meat into bite-sized pieces; set aside.
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In a small bowl, whisk together orange juice, cornstarch, dry sherry, ground ginger, and grated orange rind until the cornstarch is completely dissolved.
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Heat a large nonstick skillet over medium-high heat and coat lightly with cooking spray or oil.
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Add the sliced celery and pepper strips to the hot skillet and sauté for 3-4 minutes until crisp-tender.
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Stir the reserved chicken pieces into the skillet with the vegetables.
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Pour the orange juice mixture over the chicken and vegetables, stirring constantly.
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Bring the sauce to a boil and cook for 1 minute, stirring continuously, until the sauce thickens and coats the chicken.
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Serve the curried chicken mixture spooned over the hot cooked brown rice.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 177.2kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.3g2%
- Cholesterol 1.7mg1%
- Sodium 1288.3mg54%
- Total Carbohydrate 38.4g13%
- Dietary Fiber 4.6g19%
- Sugars 14.3g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
