Orange Curry Chicken Recipe - Allrecipes.com
Orange Curry Chicken Recipe
  • READY IN 1 hr

Orange Curry Chicken

Recipe by  

"I had to do something with a leftover chicken breast - I surprised myself by how good this 'throw together' was."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.
  2. Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.
  3. Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2009

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!

 
Most Helpful Critical Review
Jun 25, 2007

Not a bad basic recipe and easy, but it is bland and I find that curry paste (to taste) greatly improves it.

 
Jul 25, 2003

Easy to prepare and has a nice balance of flavours.

 
Mar 12, 2006

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.

 
Oct 21, 2003

Easy, but I was looking forward to more flavor

 
Apr 16, 2015

I added broccoli to make this a complete dish. I didnt taste the orange or curry very much so I added the juice of half the orange and 1/2t more curry powder. My orange was very tart so I added a pinch or sugar as well

 
Jan 31, 2015

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.

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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