Orange Curried Chicken

Orange Curried Chicken
Orange Curried Chicken. Linda Larsen
    50 min
Ratings

This wonderful and simple recipe for Orange Curried Chicken is one of my husband's favorite dishes; he requests it for his birthday dinner every year. Try it soon! If you feel like using your crockpot today, make it in that appliance!

The combination of chicken and curry is classic and was most likely started in India. Other recipes that use this combination include Chicken Biryani, Butter Chicken, and Mulligatawny Stew. Curry powder can be mild or spicy, and when paired with the mellowness of chicken, these dishes are spectacular.

Curry powder is used most often in India, where families often have their own special blend of this spice combination. Curry powder is not a single spice, but a mixture of cinnamon, cloves, turmeric, cardamom, chiles, nutmeg, pepper, and tamarind. You can buy excellent curry powder blends at most grocery stores, or make your own if you feel like experimenting. Use the spices you like best in your own blend.

This recipe is excellent served over hot cooked brown rice or pasta. The flavor is mild, and the colors are gorgeous, so it's a wonderful dish for entertaining. But it's easy enough to make on a weeknight too. Once the ingredients are prepped, this dish is ready in about 20 minutes.

Accompaniments are important in most curry recipes. Serve toasted coconut, toasted chopped cashews, chopped green onions, currants, and chutney in little bowls on the side and let each diner garnish her own plate. 

Serve this recipe with a cool fruit or green salad, some dinner rolls or breadsticks, and a sweet lemon meringue pie for dessert.

What You'll Need

  • 1/2 cup flour
  • 1-2 tablespoons curry powder
  • 4 boneless, skinless chicken breasts, cut into 1" pieces
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 green bell pepper, cut into 1" pieces
  • 1 yellow bell pepper, cut into 1" pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 3/4 cup orange juice
  • 1/2 cup heavy cream (you can use evaporated milk or light cream)
  • Chutney
  • Hot cooked rice
  • Currants
  • Toasted Coconut
  • Cashew pieces

How to Make It

In a shallow plate, mix flour and curry powder. Toss chicken pieces in this mixture to thoroughly coat.

Heat a large heavy skillet over medium high heat. Add oil and butter and let melt.

Sauté chicken in this mixture until lightly brown, stirring frequently.

Add peppers, onion, garlic, salt, water, and orange juice.

Cover the skillet and simmer over low heat for 10-15 minutes until chicken is thoroughly cooked.

Add cream and cook and stir until heated; do not boil. Serve over rice with all the accompaniments as desired.