orange-curry-chicken

Orange Curry Chicken

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Cyndi
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (5)

Rate This Recipe
Gwen27
32

Gwen27

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!

EILISH40
8

EILISH40

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

MERVIE
6

MERVIE

Easy to prepare and has a nice balance of flavours.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Slow Cooker Orange Chicken