Fragrant Orange Curry
Dive into the aromatic world of bold spices and vibrant citrus with this Fragrant Orange Curry! This recipe pairs tender chunks of chicken thighs—or tofu for a vegetarian twist—with the zesty brightness of freshly squeezed orange juice and zest, all simmered in a rich coconut milk base. A medley of warming spices, including turmeric, coriander, and cumin, lends depth to the dish, while a hint of cayenne pepper can be added for a subtle kick. Perfect for cozy dinners, this one-pan curry is ready in just 45 minutes and is best served over fluffy steamed rice or with pillowy naan bread to soak up every last drop of the flavor-packed sauce. Garnished with fresh cilantro, it’s a deliciously comforting and unique dish that’s sure to become a new favorite.
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Recipe Information
Ingredients
- 500 g boneless chicken thighs (or tofu for a vegetarian option)
- 1 large orange (zest and juice)
- 400 ml coconut milk
- 1 large yellow onion, finely chopped
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1 tsp salt
- 1 tsp sugar (optional, to balance acidity)
- 100 ml water
Instructions
Begin by zesting the orange and then juicing it. Set both the zest and juice aside.
If using chicken thighs, cut them into bite-sized pieces. If using tofu, cut it into cubes.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the turmeric, coriander, cumin, paprika, and cayenne pepper (if using). Stir well to toast the spices for 1-2 minutes.
Add the chicken (or tofu) to the pan and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5 minutes.
Pour in the coconut milk, orange juice, and water. Stir to combine. Add the orange zest, salt, and sugar (if using).
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked or the flavors meld for the tofu version.
Taste and adjust seasoning as needed, adding more salt or a pinch of sugar if desired.
Serve the curry hot, garnished with chopped cilantro. Pair with steamed rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 62.6 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2466 mg | 52% | |
*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.
