Grandma’s orange chicken curry
Orange chicken curry that has a creamy, tangy sauce is precisely what I crave these days when days are long and cold. One dish that holds a special place in my heart is this simple but delicious orange curry chicken. This is one of my late grandmother's recipes, and we all know that grandmother's recipes are the best.
The zesty feel of the orange with the earthy curry flavour will give you a warm and cosy feeling and I bet you'll want to keep this recipe on your rotation after you've tried it. It goes perfectly with basmati rice or naan bread.
This Orange Chicken Curry is:
- Gluten-free - there's no gluten in this recipe
- Egg-free - there are no eggs in this recipe
- Flavourful - the mild curry taste will make you salivate
- Comforting - it's just one of those you'll want to eat often
- Creamy - it has a rich creamy sauce
- Quick and easy - only takes 30 minutes to make
What you'll need to make this Orange Chicken Curry:
Chicken thighs - you'll need 8 chicken thighs; two per person (or swap for 4 chicken breasts)
Orange juice - brings the lovely zesty flavour
Medium curry powder - brings a kick of flavour
Chicken stock - you can use a gel pot or cube
Double cream - or substitute with regular cream
This is a recipe from my late grandmother and it's one of my favorite dishes to make. It's fragrant, mild, super easy to make, and budget-friendly. Plus, it's perfect for those busy weekdays when you want something delicious but don't want to spend hours in the kitchen.
- 8 boneless, skinless chicken thighs
- 2 tablespoons medium curry powder
- 250 milliliters orange juice
- 250 milliliters double cream
- 1 pot of chicken stock (or one cube)
- Salt and pepper to taste
Season the chicken thighs with salt and pepper. Sprinkle over some of the curry powder.
Place the chicken thighs in the airfryer and use the chicken setting (or cook for 20 minutes on 195°C
While the chicken cooks in the air fryer place the orange juice, cream, the rest of the curry powder and chicken stock in a saucepan. Heat on low heat until the sauce simmers. Don't let the sauce boil.
This is also a great time to boil the rice if you are enjoying this dish with rice.
When the chicken is cooked, place the chicken on a serving plate and ladle the sauce around the chicken. Serve with rice, naan bread or salad. And always add a little more pepper, please.