Orange Curry Chicken
Brighten up your dinner table with this tantalizing Orange Curry Chicken, a vibrant dish combining the zesty sweetness of freshly squeezed orange juice and zest with the rich creaminess of coconut milk. Infused with warm spices like yellow curry, turmeric, and cumin, this recipe delivers a unique balance of bold, citrusy flavors and comforting curry undertones. Tender pieces of chicken are simmered to perfection in a luscious sauce, making it a hearty yet refreshing meal. With the added aroma of fresh ginger, garlic, and sautéed onions, this dish is as fragrant as it is delicious. Serve it over fluffy jasmine rice and top it with fresh cilantro for a dinner experience that's both exotic and comforting. Ready in just under an hour, this easy-to-make curry is perfect for weeknights or special occasions. Keywords: orange curry chicken recipe, citrus curry, coconut milk chicken dish, easy chicken curry with jasmine rice.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup orange juice (freshly squeezed preferred)
- 1 tbsp orange zest
- 1 cup coconut milk
- 2 tbsp yellow curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 3 cloves garlic cloves (minced)
- 1 tbsp ginger (freshly grated)
- 1 medium yellow onion (diced)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup cilantro (chopped, for garnish)
- 2 cups cooked jasmine rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with half the salt and black pepper. Set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, and cumin to the skillet. Cook for an additional minute to toast the spices, stirring constantly.
Pour in the orange juice and scrape the bottom of the skillet to deglaze it. Add the orange zest and coconut milk, stirring to combine.
Bring the mixture to a gentle simmer and add the seasoned chicken pieces to the skillet. Stir to coat the chicken in the sauce.
Cover the skillet and let the chicken simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Remove the skillet from heat. Garnish the curry with freshly chopped cilantro.
Serve the orange curry chicken hot over cooked jasmine rice for a delicious and aromatic meal.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 710 mg | 15% | |
*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.
