Orange Chicken Curry

This chicken curry with tangy sweet orange juice is an excellent dish for family and guests. Chicken is marinated in freshly squeezed orange juice then cooked in a mildly spiced basic curry spices. Orange zest makes a big difference to flavor the dish. I like adding cilantro at the end for its bursting warm spicy complex flavor but it’s optional. For a nice presentation place orange slices on top. 

This is a very versatile dish. The most popular choice to serve it over white rice. But don't be afraid to serve over quinoa and even mashed potato. A simple salad would be perfect on the side.

Ingredients~ 

(US customary units) 

2 1/2 lb. bone-in chicken pieces

1 1/4 cup freshly squeezed orange juice

2 tbsp. freshly squeezed lemon juice

1 cup chopped onions

1 tsp garlic paste

2 tbsp ginger paste

1/2 tsp freshly ground black pepper

5-6 Thai green chilies

1 1/4 tsp salt or to taste

1/2 tsp turmeric powder

A pinch of chili powder

1 tsp. orange zest

1/4 cup oil 

2 tbsp chopped cilantro leaves for garnishing

Method~

Marinate chicken pieces with 1/4 cup orange juice, lemon juice, little salt and turmeric for at least half an hour. Heat oil in a large pan over medium heat. Saute onion until soft, then add in, garlic paste and cook for a couple of minutes. Add in chicken pieces and saute until everything is mixed well and add remaining dry spices. Keep stirring to avoid sticking to the bottom. Cover for 10 more minutes stirring in between. Add fresh orange juice,zest and green chilies. Cook for 5 minutes. Adjust gravy consistency as required. Taste and adjust the seasonings. Turn off heat and cover for 5 minutes to infuse flavors into the curry before serving! Garnish with cilantro and serve with plain rice, quinoa or mashed potato.

Happy Cooking!