Serves: 6
Prep Time: 50 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Latin, Caribbean
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 3 | lb. whole chicken pieces bone in |
| 1/2 | cup raisins |
| 1 | cup orange juice |
| 1 | clove garlic minced |
| 1/2 | cup cashews chopped |
| 1/2 | tsp. ground ginger |
| 2 | tsp. orange peel grated |
| 1 | tsp. salt |
| 2 | Tbsp. vegetable oil |
| 1 | Tbsp. sugar |
| 1 | tsp. curry powder |
| 1 | Tbsp. corn flour |
Instructions
1. In a large frying pan, heat the oil, add the chicken pieces and brown.
2. Drain off the fat and then sprinkle the chicken with salt, curry powder, ginger, garlic and raisins.
3. In a small bowl, combine the orange juice, corn flour and sugar and mix until free of lumps.
4. Pour over the chicken, cover and cook over low heat, turning several times, until chicken is tender, about 45 minutes.
5. About 20 minutes before the chicken is completely cooked, prepare the rice according to package instructions.
6. Stir cashews and orange peel into the cooked rice and keep warm.
7. When the chicken is tender, remove to a serving platter, simmer the sauce to thicken, and then spoon over the chicken.
8. Serve the curry and the orange rice in separate serving dishes.
