ORANGE CHICKEN CURRY
This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice.
Provided by Moni1624
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss together chicken, flour, curry powder and chili powder until chicken is well coated.
- Heat oil over medium heat in a heavy bottomed pot.
- Cook chicken until browned all over, about 6-7 minutes.
- Remove from pot.
- Stir-fry onions till translucent
- Add broth and orange juice and bring to boil.
- Return chicken to pot and cook until sauce begins to thicken.
- If needed add a teaspoon of flour if sauce is not thick to your liking.
- Add salt as desired.
- Let simmer for 15 minutes.
- Mix in cilantro and almonds.
- Serve over rice and enjoy!
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
SUNSHINE CHICKEN
This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
MOM'S ORANGE CURRY CHICKEN
I can remember deciding this was my favorite chicken when we lived in Florida -- when I was three or four! It's still my favorite. The curry gives the chicken a wonderful color and adds an exotic flavor to the sweet orange-honey-mustard sauce. I always serve with white rice. 6 WW pts per serving; rice is 3 pts for 3/4 cup.
Provided by quantumgirl
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Rinse and remove skin from chicken pieces and dry thoroughly.
- Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat.
- Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down.
- Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes.
- Pour over chicken and bake for 30 minutes.
- Turn chicken and continue baking another 20-30 minutes or until richly browned.
- (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil).
- Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 794, Fat 43.5, SaturatedFat 12.3, Cholesterol 212.8, Sodium 377.3, Carbohydrate 46.7, Fiber 2.2, Sugar 43.7, Protein 54.4
ORANGE CURRIED CHICKEN
An orange marmalade curry sauce gives this chicken its sparkling sheen.
Provided by Wilma Scott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
- Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
- Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 54 g, Cholesterol 144 mg, Fat 21 g, Fiber 1.1 g, Protein 47.4 g, SaturatedFat 6 g, Sodium 768.7 mg, Sugar 48 g
THAI "ORANGE" CURRY CHICKEN
This is by no means a Thai authentic dish. I had a bunch of Thai ingredients in my fridge, and just threw a concoction together and came up with this. It has a LOT of flavor, its spicy, and relatively easy to make.. I hope you enjoy it! :)
Provided by ssumthing
Categories Curries
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat.
- Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
- Add onion, garlic and ginger and cook until transparent.
- Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
- Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
- Serve over rice, and enjoy!
ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE
An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it. If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe. As it heats, the sugar caramelizes, becoming thicker and stickier and turning the chicken's skin crisp and gorgeous. The result is not overly sweet, because caramelized sugars have a bitter, complex component. I prefer honey to sugar and like to combine it - as I do here - with orange juice and ground cumin, which together add acidity and even more complexity. This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.
Provided by Mark Bittman
Categories dinner, weekday, roasts, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
- Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
- After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 37 grams, TransFat 0 grams
CURRIED ORANGE CHICKEN
Steps:
- Preheat oven to 375. In a small saucepan, mix orange juice, honey and mustard. Over medium heat, stir with whisk until mixed well. Bring to a boil and turn off the heat. Sprinkle curry powder generously over both sides of the chicken, rubbing it in with your fingers. Place chicken into baking pan and pour the sauce over it. Place dish in oven and bake for 30 minutes. Turn chicken over and bake another 25-30 minutes. Remove chicken to a plate. Pour pan juices into a saucepan. Mix cornstarch and water and add to sauce in pan. Mix well, over medium heat. Stir until sauce thickens slightly (generally just a few minutes). Put chicken on the table and pass the sauce to spoon over it and the rice.
CURRIED ORANGE CHICKEN
Make and share this Curried Orange Chicken recipe from Food.com.
Provided by Norahs Girl
Categories Curries
Time 5h52m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Place all the ingredients in a large roasting pan or casserole dish and cover.
- Bake at 180°C/350°F for 5 1/2 hours or until tender.
- Leave to cool in the liquid.
- Drain the liquid and set it aside to use in the curry sauce for the chicken stock.
- De-bone the chicken and remove the skin.
- Break the chicken into bite-size pieces and set aside.
- ---------ForCurry Sauce-----------.
- Sauté onions in oil for 3-4 minutes, add curry powder and cook for a further 2 minutes.
- Add tomato paste, wine, stock, bay leaf, orange peel, orange juice, seasoning and marmalade.
- Bring to the boil and simmer for 10 minutes.
- Add the mayonnaise and fold the whipped cream lightly into the warm sauce.
- Do not boil the sauce after you have added the cream and mayonnaise.
- Mix the chicken pieces with two- thirds of the creamy curry sauce.
- --------ASSEMBLINGTHE DISH------------.
- Place Basmati rice on a platter and arrange the chicken pieces on top.
- Pour over the remaining curry sauce and garnish with peach or apricot halves.
Nutrition Facts : Calories 1176.3, Fat 46.3, SaturatedFat 14.3, Cholesterol 191.7, Sodium 496.9, Carbohydrate 125.7, Fiber 7.3, Sugar 10.6, Protein 56.5
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