Tuesday, May 31, 2011

Orange Curry Chicken

I haven't made this is quite a while, but it was always a favourite when the kids were little.
4 boneless chicken breasts
2 cans of mandarin oranges
1 onion sliced
1 clove garlic minced
juice of one lemon
salt and pepper to taste
red chili peppers to taste
3 tablespoons brown sugar
1 tsp curry powder
½ tsp allspice
2 tsp cornstarch
1 tablespoon of vegetable oil or butter

In a frying pan, melt butter or oil over medium high heat, and sauté onions and garlic for about 3 minutes. Add chili peppers and curry powder. Sauté for 30 seconds. Add chicken breasts and brown on both sides. Approx 5 minutes. Meanwhile, in a blender or food processor, puree both cans of mandarin oranges, including the juice, and 3 tablespoons of brown sugar, and the juice of one lemon. After the chicken breasts are browned on both sides, sprinkle with allspice, and pour orange mixture over top. Cover and simmer until chicken is done, about 15-20 minutes. When the chicken is done, mix the cornstarch with a little water, or chicken bouillon or wine, and stir in to thicken. Serve over hot basmati rice

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