"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Caribbean Chicken Curry with Orange Rice Recipe

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This recipe for Caribbean Chicken Curry with Orange Rice, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Käline Goodrich: LMS, Hermon Elementary & Hermon Middle - Hermon, ME
Added: Saturday, September 3, 2005


2 T. vegetable oil
2 lb. chicken pieces
1 tsp. salt
1 tsp. curry powder
1/2 tsp. ground ginger
1 clove garlic, minced
1/2 c. golden raisins
1 c. orange juice
1 T. cornstarch
1 T. sugar
1 c. rice
1/2 c. chopped cashews
2 tsp. grated orange peel

CHICKEN: Heat the oil; add the chicken and brown. Drain off the fat and add salt, curry powder, ginger, garlic, and raisins. In a small, separate bowl combine the orange juice with cornstarch and sugar. Mix until lump free. Pour the liquid mixture over the chicken. Cook on a low heat, turning several times, until the chicken is tender, about 45
minutes. If a thicker sauce is desired, remove the chicken to simmer the sauce a bit longer. Return the chicken to sauce for serving.
RICE: Cook the rice as usual; once cooked, add the cashews and orange peel.

Personal Notes:
Personal Notes:
This recipe is from the maternal side of my family and always very popular with everyone.




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