Time 1h Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water). Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.
Yield 4 servings Number Of Ingredients 11 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!
Time 3h20m Yield 4 Number Of Ingredients 18 Steps:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Yield 1 serving Number Of Ingredients 16 Steps:
Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs. In a medium-sized saucepan heat the oil to 325˚F (170°C), Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through. In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil. Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce. Add the chicken to the frying pan and coat with the orange sauce. Serve on top of rice and add toppings of your choice. Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
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.
Time 50m Yield 2-3 serving(s) Number Of Ingredients 15 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!
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.
More about “orange curry chicken recipes”
Yield 6-8 depending on appetites Number Of Ingredients 7 Steps:
Preheat oven to 375. In a small saucepan, mix orange juice, honey and mustard. Over medium heat, stir with whisk until mixed well. Bring to a boil and turn off the heat. Sprinkle curry powder generously over both sides of the chicken, rubbing it in with your fingers. Place chicken into baking pan and pour the sauce over it. Place dish in oven and bake for 30 minutes. Turn chicken over and bake another 25-30 minutes. Remove chicken to a plate. Pour pan juices into a saucepan. Mix cornstarch and water and add to sauce in pan. Mix well, over medium heat. Stir until sauce thickens slightly (generally just a few minutes). Put chicken on the table and pass the sauce to spoon over it and the rice.
