Orange Curry Chicken

Hello all– There’s a lunch spot in San Francisco called “Curry in a Hurry.” I like that–sounds like my kind of place. And this flavorful meal would fit right in there! Quick to make and sweet and spicy good.

ORANGE CURRY CHICKEN
1 cup rice, brown or white
2 tab. olive oil
1 pound chicken cut into polite little chunks
1/2 cup green bell pepper, cut in bits
1/2 cup red bell pepper, cut in bits
garlic salt
3 cloves garlic, minced
1/2 cup chicken broth (or water)
1/3 cup orange marmalade
1 tsp. curry powder
1 tsp. cornstarch

Cook the rice according the instructions on the package. In a large pan, cook the chicken bits in olive oil until they are nicely browned and cooked through. Take the chicken out of the pan. Then toss in the pepper bits. Stir them just a minute of two and remove them from the pan (don’t cook them so long they lose their bright color!). Then in a container with a tight lid, shake together the broth, garlic, marmalade, curry and cornstarch. Keep the heat up in the pan and pour in the broth mixture. Stir just a minute or two until it thickens. Then put back in the chicken and peppers. Spread the rice on a platter and serve the curried chicken on top. Sweet and spicy.