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."
photo by Brandon D.
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless chicken breasts, cut into bite-size pieces
- cooking oil
- 59.16 ml curry powder
- 7.39 ml of chili powder 1/2 cup all-purpose flour
- 1 an onion, chopped
- 118.29 ml chicken broth
- 118.29 ml orange juice
- 78.78 ml of chopped cilantro
- 78.78 ml with toasted almond (optional)
- salt
directions
- 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!
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Reviews
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We enjoyed the chicken very much. <br/>I had to adapted the recipe to the ingredients I have at home. For this reason I used chicken legs!<br/><br/>I'm preparing very often curries without "curry powder" because I mix my spieces every time in different way.<br/>For this recipe my curry powder was a mix of: garam masala, turmeric and little tandori masala.<br/>I used water instead of broth, because there is already chicken in the dish, but I added the almonds.<br/>I had to wait longer as expected to serve the dish. So I put this in the oven (very low heat) and I added little water. The dish had enough time to develop his taste and come out delicious, a 5 star recipe.<br/>Every curry mix is different, maybe with another this will be only a 3 star recipe!
Tweaks
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I made this recipe mostly the same, and although I did scale back the protein quite a bit (one large chicken breast instead of four) and adjusted the dry toss to accommodate that, I left everything else the same amounts. I also added carrots and bell pepper to the onions, and instead of waiting to see if my sauce would thicken enough, I opted to add a little of the dry toss to the end of the veggie saute and make a quick roux to ensure it would absolutely be thick without tasting like raw flour. I added a little pureed ginger to the oj/stock mixture as well, since we all love ginger with citrus-forward dishes and curry. With my tweaks, this turned out to be a lovely, warming, comfort bowl of curry (that I served with jasmine rice) that has my house still smelling like amazing curry nearly 24 hours later.
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We enjoyed the chicken very much. <br/>I had to adapted the recipe to the ingredients I have at home. For this reason I used chicken legs!<br/><br/>I'm preparing very often curries without "curry powder" because I mix my spieces every time in different way.<br/>For this recipe my curry powder was a mix of: garam masala, turmeric and little tandori masala.<br/>I used water instead of broth, because there is already chicken in the dish, but I added the almonds.<br/>I had to wait longer as expected to serve the dish. So I put this in the oven (very low heat) and I added little water. The dish had enough time to develop his taste and come out delicious, a 5 star recipe.<br/>Every curry mix is different, maybe with another this will be only a 3 star recipe!
RECIPE SUBMITTED BY
My favorite hobby is cooking and trying new recipes from different pasts of the world!
