Thai Orange Curry Chicken Food

THAI CHICKEN CURRY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
• Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
• Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
• Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
• Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
• Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

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!

THAI CHICKEN CURRY

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

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.

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

THAI CHICKEN CURRY

Steps:

• Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
• Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
• Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
• While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

THAI GREEN CHICKEN CURRY

Steps:

• Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
• Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
• In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
• Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
• Next, pour in a 400ml can of coconut milk and let it come to a bubble.
• Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
• Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
• Scatter with lime to garnish and serve immediately with boiled rice.

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.

THAI "ORANGE" CURRY CHICKEN

Steps:

• Heat oil in a large skillet over medium heat.
• Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
• Add onion, garlic and ginger and cook until transparent.
• Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
• Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
• Serve over rice, and enjoy!