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!
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
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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
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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