- 1 cup uncooked long-grain white rice
- 2 cups water
- 2 tablespoons margarine
- 1 teaspoon dried parsley
- 2 tablespoons vegetable oil
- 1/2 medium onion, chopped
- 1 whole boneless, skinless chicken breast, cubed
- 1 1/2 teaspoons curry powder
- 1 teaspoon Worcestershire sauce
- 1/2 cup water
- 1 tablespoon orange zest
- Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.
- Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.
- Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.
05/08/2018
recipepes.com
Orange Curry Chicken, recipe
PT15M
PT1H
5
455 calories
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