Recipe by Cyndi
"I had to do something with a leftover chicken breast - I surprised myself by how good this 'throw together' was."
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uncooked long-grain white rice
medium onion, chopped
whole boneless, skinless chicken breast, cubed
1 1/2 teaspoons
I had to modify this recipe, which is why I only gave it 4 stars, because it was bland. Double (at least) the curry powder and worchestshire sauce. Zezt a whole orange and use the juice from the orange as well in the last couple minutes and it is wonderful. To finish it off I also segment an orange and use it to garnish the dish and add a little extra parsley for garnish as well. It looks and tastes nice!
Not a bad basic recipe and easy, but it is bland and I find that curry paste (to taste) greatly improves it.
Easy to prepare and has a nice balance of flavours.
This recipe was easy to make but a little on the bland side, even when adding orange slices. It is a good base for a curry chicken recipe though and if I make this again I will add some more spices and flavors. Raisins would also be a good addition.
Easy, but I was looking forward to more flavor
I read the previous reviews and decided to add coarse black pepper as I was browning the chicken and juiced the orange after I made the zest, using the juice in place of half of the water. Delicious! Next time I might try a little chicken bouillon paste as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 372
** Calories from Fat: 130
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