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CURRIED CHICKEN DINNER

Category:    Low-cal, Chicken, Indian
Yield:6 servings
 
  2 1/2 c  Water                               2 tb Cornstarch
      1 c  Brown Rice, uncooked                2 tb Dry Sherry
  1 1/2 ts Chicken bouillon powder             1 ts Groung Ginger
      6 x  Chicken breast halves *             1 ts Grated Orange rind
  2 1/2 c  Water                               2 c  Diagonally sliced Celery
    1/2 ts Curry powder                        1 x  Lg sweet Red Pepper **
    1/4 ts Salt                                1 x  Lg Green Pepper **
      2 c  Unsweetened Orange juice       
 
  *    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.
 

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