Curried Chicken

Boy it seemed like I was rushing around like a madwoman this week.  October is a busy month for me.  So a one-dish meal is what I was convenience-craving.  You’d be surprised how much flavor the curry powder and orange juice add to this easy and tasty skillet meal.  (You can also use green beans instead of the peas.)


  • 3 to 4 boneless chicken breast halves
  • 1 tablespoon brown sugar
  • 3 teaspoons curry powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • Dash salt
  • 1 tablespoon flour
  • 2 tablespoons olive oil
  • 4 green onions, thinly sliced (or yellow onion)
  • 1 1/2 cups chicken broth
  • 1 1/2 cups orange juice
  • 1 cup long-grain rice
  • 1 1/2 cups frozen peas or peas and carrots

Wash chicken breasts and pat dry. Combine the brown sugar, curry powder, mustard, salt, and pepper in a small bowl.

Cut chicken breasts into 1/2-inch pieces and put in another bowl. Sprinkle chicken with 1 tablespoon of the curry powder mixture and the 1 tablespoon of flour; toss to coat chicken pieces. Heat oil in a large skillet; add the chicken and cook, stirring, until lightly browned, about 2 to 4 minutes. Add the sliced onions and cook for 1 minute longer.

Combine the remaining curry powder mixture with the chicken broth and orange juice. Add the orange juice mixture to the skillet and stir in the rice. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes. Stir in peas or peas and carrots; cover and simmer for about 8 to 10 minutes longer, or until liquids are absorbed.

About countrymarketcooking

I am blogging about my experiment in sustainable community through cooking in the tiny mountain town of La Honda, California. Each week I'll be buying ingredients for a family-of-four-dinner at our fabulous local La Honda Country Market (which we are so lucky to have). Then I'll blog about it and share my recipes for that meal. Mangia!
This entry was posted in Chicken, Dinner, La Honda Country Market and tagged , . Bookmark the permalink.

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