Curried Orange Chicken
Infuse your dinner routine with the vibrant flavors of **Curried Orange Chicken**, a dish that combines the warmth of aromatic spices with the zest of citrus for a truly unforgettable meal. Juicy boneless chicken thighs are seared to golden perfection, then simmered in a luscious sauce made with fresh orange juice, earthy curry powder, and a touch of honey for balanced sweetness. A splash of heavy cream adds velvety richness, while fresh cilantro and optional orange zest elevate the final presentation. Served over fluffy basmati rice, this 45-minute recipe is a delightful fusion of exotic and comforting flavors, perfect for weeknight dinners or casual entertaining.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (freshly grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup orange juice (freshly squeezed)
- 0.5 cup chicken broth
- 1 tablespoon honey
- 0.25 cup heavy cream
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon orange zest (optional, for garnish)
- 4 cups cooked basmati rice (for serving)
Instructions
Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Once melted, add the chopped onion, cooking for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.
Stir in the curry powder, ground cumin, and ground coriander, cooking for 1 minute to toast the spices.
Pour in the orange juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the honey and return the chicken thighs to the skillet, ensuring they are submerged in the sauce.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Stir in the heavy cream and allow the sauce to heat through for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning if needed.
Serve the curried orange chicken over cooked basmati rice, garnished with chopped cilantro and orange zest if desired.
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 42.1 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
