Orange Curry Chicken Recipes

ORANGE CHICKEN CURRY

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

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!

THAI "ORANGE" CURRY CHICKEN

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!

SUNSHINE CHICKEN

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.

MOM'S ORANGE CURRY CHICKEN

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.

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

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.

CROCK POT ORANGE CURRY CHICKEN

Steps:

• PREPARATION:.
• In 3-4 quart crock pot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
• In small bowl, combine whipping cream and cornstarch and blend with wire whisk.
• Stir into crock pot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and cashews.