Thai Orange Curry Chicken Recipes

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

THAI CHICKEN CURRY

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

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.

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!