Curried Orange Chicken Recipe

Name: Curried Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken; 400 ml chicken stock; 125 ml white wine; 1 carrot, peeled and sliced into rings; 1 bouquet garni (or rosemary, thyme, parsley and sage); 1 onion, chopped; poultry seasoning; crushed black pepper (Don't forget to remove them afterwards!) or crushed peppercorn (Don't forget to remove them afterwards!); 250 (1 cup) ml water; 15 ml oil; 2 medium onions, finely chopped; 30 ml curry powder; 10 ml tomato paste; 125 ml white wine; chicken stock (from the roast chicken); 3 bay leaves; 1 orange, juice and zest of; salt; 1 pinch cayenne pepper; 60 ml marmalade; 250 ml mayonnaise; 125 ml cream, whipped; 1 can apricot halves or 1 can peach halves in syrup; 6 cups cooked basmati rice (to serve)

Servings: persons

2 whole chicken
400 ml chicken stock
125 ml white wine
1 carrot, peeled and sliced into rings
1 bouquet garni (or rosemary, thyme, parsley and sage)
1 onion, chopped
poultry seasoning
crushed black pepper (Don't forget to remove them afterwards!) or crushed peppercorn (Don't forget to remove them afterwards!)
250 (1 cup) ml water
15 ml oil
2 medium onions, finely chopped
30 ml curry powder
10 ml tomato paste
125 ml white wine
chicken stock (from the roast chicken)
3 bay leaves
1 orange, juice and zest of
salt
1 pinch cayenne pepper
60 ml marmalade
250 ml mayonnaise
125 ml cream, whipped
1 can apricot halves or 1 can peach halves in syrup
6 cups cooked basmati rice (to serve)

1
Place all the ingredients in a large roasting pan or casserole dish and cover.
2
Bake at 180C/350F for 5 1/2 hours or until tender.
3
Leave to cool in the liquid.
4
Drain the liquid and set it aside to use in the curry sauce for the chicken stock.
5
De-bone the chicken and remove the skin.
6
Break the chicken into bite-size pieces and set aside.
7
---------ForCurry Sauce-----------.
8
Saute onions in oil for 3-4 minutes, add curry powder and cook for a further 2 minutes.
9
Add tomato paste, wine, stock, bay leaf, orange peel, orange juice, seasoning and marmalade.
10
Bring to the boil and simmer for 10 minutes.
11
Add the mayonnaise and fold the whipped cream lightly into the warm sauce.
12
Do not boil the sauce after you have added the cream and mayonnaise.
13
Mix the chicken pieces with two- thirds of the creamy curry sauce.
14
--------ASSEMBLINGTHE DISH------------.
15
Place Basmati rice on a platter and arrange the chicken pieces on top.
16
Pour over the remaining curry sauce and garnish with peach or apricot halves.

1869

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 whole chicken, 400 ml chicken stock, 125 ml white wine, 1 carrot, peeled and sliced into rings, and more.

Yes, Curried Orange Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Orange Chicken

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