Curried Chicken Dinner

Chicken Recipes 'To-Go'

Chicken Curry Recipes

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Ingredients:

2 1/2 cup water
1 cup brown rice, uncooked
1 1/2 tsp chicken bouillon powder
6 chicken breast halves *
2 1/2 cup water
1/2 tsp curry powder
1/4 tsp salt
2 cup unsweetened orange juice
2 tbsp cornstarch
2 tbsp dry sherry
1 tsp groung ginger
1 tsp grated orange rind
2 cup diagonally sliced celery
1 lg sweet red pepper **
1 lg green pepper **

Instructions:

* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2
cups water, rice, and bouillon powder in a med saucepan; bring to a
boil. Cover, reduce heat, and simmer 50 minutes or until liquid is
absorbed.
Combine chicken, 2 1/2 cups water, curry powder, and salt in a large
Dutch oven; bring to a boil. Cover, reduce heat, and simmer 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; set aside.
Coat a large nonstick skillet with Pam; place over med-hi heat until
hot. Add celery and peppers, and saute until crisp-tender. Stir in
reserved chicken and orange juice mixture; bring to a boil. Cook 1
minute, stirring constantly, until thickened. To serve, spoon chicken
mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g
protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg
iron,
409 mg sodium, 51 mg calcium.

Servings: 6

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday." Henri IV of France, in a conversation with the Duke of Savoy