Aunt Harrietts Orange Curry Chicken Recipes

ORANGE CHICKEN CURRY

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!

ORANGE MARMALADE CURRY CHICKEN

Steps:

• Lightly flour chicken pieces.
• Brown well in butter in frying pan.
• Mix together marmalade, water, curry powder, salt and pepper.
• Baste chicken well with this mixture.
• Pour remaining mixture into frying pan with chicken.
• Cover and cook for 30 minutes or until chicken is tender.
• Remove cover for the last 5 minutes of cooking.

CROCK POT ORANGE CURRY CHICKEN

Steps:

• PREPARATION:.
• In 3-4 quart crock pot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
• In small bowl, combine whipping cream and cornstarch and blend with wire whisk.
• Stir into crock pot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and cashews.

ORANGE CURRIED CHICKEN

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.

ONE-PAN CHICKEN RICE CURRY

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.

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.