Curried Chicken Dinner

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.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 215.0

Dietary: Gluten-free, Low-cal

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

2 1/2 cup Water
1 cup Brown Rice, uncooked
1 1/2 teaspoon Chicken bouillon powder
6 Chicken breast halves
2 1/2 cup Water
1/2 teaspoon Curry powder
1/4 teaspoon Salt
2 cup Unsweetened Orange juice
2 tablespoon Cornstarch
2 tablespoon Dry Sherry
1 teaspoon Ground Ginger
1 teaspoon Grated Orange rind
2 cup Diagonally sliced Celery
1 Lg sweet Red Pepper
1 Lg Green Pepper

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

Read it online: https://www.chefs-mate.com/recipe/curried-chicken-dinner-2/