Curry Orange Sunshine Chicken
Curry Orange Sunshine Chicken recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
curry powder
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ¼ | teaspoon |
peppercorns
|
|
| 6 |
chicken breast halves, boneless, skinless
or turkey cutlets |
*
|
|
| 1 ½ | cups |
orange juice
|
|
| 1 | cup |
rice, converted
|
* |
| ¾ | cup |
water
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
curry powder
|
|
| 6.3 | ml |
salt
|
|
| 1.3 | ml |
peppercorns
|
|
| 6 | each |
chicken breast halves, boneless, skinless
or turkey cutlets |
*
|
| 355 | ml |
orange juice
|
|
| 237 | ml |
rice, converted
|
* |
| 177 | ml |
water
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
dry mustard
|
|
Directions
Combine curry powder, ½ teaspoon salt and pepper.
Rub into chicken pieces and set aside.
In a 10 inch skillet, combine orange juice, rice water, sugar, mustard and remaining salt.
Mix well.
Arrange chicken over rice.
Bring to a boil an then cover.
Simmer 20 minutes.
Remove from heat and let stand until liquid is absorbed.
About 5 minutes.
Sprinkle with parsley before serving.
