Orange Chicken Curry

1/2 cup flour
2 Tbsp curry powder
1 Tbsp olive oil
2 Tbsp Butter
4 boneless skinless chicken breasts; cut into 1 inch pieces
1 green bell pepper; cut into 1 inch pieces
1 yellow bell pepper; cut into 1 inch pieces
1 onion; chopped
1/2 tsp Salt
1/2 cup water
3/4 cup orange juice
1/2 cup cream (heavy)
chutney
hot cooked rice
currants
toasted coconut
cashew pieces

In shallow plate; mix flour and curry powder. Toss chicken pieces in this mixture thoroughly to coat.

Heat large heavy skillet over medium high heat. Add oil and butter and let melt. Saute chicken in this mixture until lightly browned, stirring frequently. Add peppers, onion, salt, water and orange juice. Cover and simmer over low heat for 10- 15 minutes until chicken is thoroughly cooked.

Add cream and cook and stir until heated. Serve over rice with all the accompaniments.

Sandee Eveland, West Jordan