Speedy Chicken Curry

Here’s a recipe to try when chicken’s on sale. If you want to reduce the cost of making this dish even more, try using chicken thighs. Lots of supermarkets have deals on skinless and boneless chicken thighs. Sometimes it makes for a tastier dish for less and I always use them for curries and pot pies.

Here’s what you’ll need-

2 teaspoons brown sugar

2 teaspoons curry powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

4 boneless chicken breast halves, cut in bite-size pieces

14.5 ounce can chicken broth or if you have homemade on hand, you’ll need about 1-3/4 cups

1 1/2 cups orange juice

1 1/4 cups long grained rice, uncooked

10-ounce package frozen peas

Combine the sugar, curry powder, mustard and pepper and sprinkle one tablespoon of this seasoning mixture over the chicken and toss together making sure each piece is coated well.

In a medium sized saucepan, add the remaining seasoning mix, chicken broth, orange juice, and rice, stir together and over medium high heat, bring this a boil.

Lower the heat and add the chicken.

Cover and simmer for 15 minutes.

Next stir in the peas, cover and simmer for an extra 10 minutes or until most of the liquid is absorbed.

You can serve this as if or combine it with some naan bread too.