Ingredients:
2-3 teaspoons curry powder
1 ¼ teaspoons salt, divided
¼ teaspoon pepper
6 (5-ounce) chicken breast halves,
boneless and skinless
Drizzle of Olive Oil
1 ½ cups orange juice
¼ cup lime juice
1 cup long-grain rice
½ cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
1 ½ tablespoons of minced ginger
(I sometimes use the ginger that comes in a tube. Timesaver for sure!)
3 cloves of garlic, minced
1 teaspoon of red pepper flakes
(optional)
fresh parsley, chopped, optional,
for topping
Directions:
Combine the curry powder, 1/2
teaspoon of salt, and the pepper.
Rub the curry powder mixture over
the chicken.
Drizzle the olive oil in a skillet
over medium heat on the stove.
Fry the chicken breasts in the
skillet for four minutes per side.
Remove the chicken breasts from
the skillet and place on a plate.
Add the orange juice, lime juice,
water, brown sugar, mustard, ginger, garlic and the remaining salt to the
skillet.
Stir and bring the mixture to a
boil.
Reduce the heat to simmering and
cover the skillet.
Cook until the liquid is almost absorbed.
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