Orange Curried Chicken

Note: We are trying to get back in the habit of cooking and freezing our meals in advance. This is one of the first new recipes we've tried - and one of the most delicious meals we've made.

Orange Curried Chicken
from The Everything Meals for a Month Cookbook by Linda Larsen

Serve this delicious Indian dish with extra curry powder for those who like it hot.
To serve immediately, add frozen peppers and onions and simmer 5 to 8 minutes until hot: serve over rice.

Serves 4
4 boneless, skinless chicken breasts
3 tablespoons flous
1 tablespoon curry powder
1 teaspoon salt
3 tablespoons olive oil
1 cup orange juice
1/2 cup evaporated milk
2 cups frozen peppers and onions

1. Cut chicken breasts into 1-inch pieces. Combine flour, curry powder, and salt on large plate. Add chicken and toss to coat.

2. Heat olive oil in large skillet. Add chicken; cook and stir until chicken is almost cooked. Add orange juice; simmer for 10 to 15 minutes, until chicken is thoroughly cooked. Add evaporated milk, stir, and remove from heat.

3. Chill mixture in refrigerator or ice-water bath until cold. Add frozen vegetables and mix gently. Wrap, label, and freeze.

4. To thaw and reheat. Thaw mixture overnight in refrigerator. Place in heavy skillet and cook over medium heat for 10 to 15 minutes, until bubbly and thoroughly heated. Serve over hot cooked rice. (The East-Indian Rice Ring is a perfect complement to this dish.)