Mom's Orange Curry Chicken

Transport your taste buds to a world of bold, aromatic flavors with Mom's Orange Curry Chicken. This delightful dish combines tender, bone-in chicken thighs with the vibrant zest and juice of freshly squeezed oranges, creating a tangy and slightly sweet base that pairs beautifully with creamy coconut milk. Infused with warm spices like yellow curry powder and turmeric, the sauce develops a rich depth of flavor, heightened by the fragrant notes of garlic and ginger. Perfectly seared chicken is simmered gently, allowing the flavors to meld and the meat to become irresistibly juicy. Serve this comforting curry over fluffy basmati rice, topped with a garnish of fresh cilantro for a pop of color and freshness. Whether you're craving something exotic or just want a satisfying family meal, this easy-to-make recipe delivers a perfect blend of citrus and spice in every bite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1 cup Fresh orange juice
• 1 tablespoon Orange zest
• 1 cup Coconut milk (full-fat)
• 2 tablespoons Yellow curry powder
• 1 teaspoon Ground turmeric
• 2 tablespoons Honey
• 3 cloves Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 1 medium Onion (finely chopped)
• 2 tablespoons Olive oil
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 cups Cooked basmati rice (for serving)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.

Step 2

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken from the skillet and set it aside.

Step 3

In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Stir in the curry powder and turmeric, coating the onions in the spices and cooking for 1 minute to release the flavors.

Step 5

Pour in the orange juice and scrape the bottom of the skillet to deglaze, loosening any browned bits. Add the orange zest, coconut milk, and honey, stirring to combine.

Step 6

Return the seared chicken thighs to the skillet, skin-side up. Lower the heat to a gentle simmer, cover the skillet with a lid, and cook for 30 minutes, basting the chicken occasionally with the sauce.

Step 7

Uncover the skillet and cook for another 10 minutes to allow the sauce to thicken slightly.

Step 8

Taste the sauce and adjust seasoning with additional salt or honey as needed.

Step 9

Serve the chicken hot over a bed of cooked basmati rice. Garnish with chopped fresh cilantro for a burst of color and added flavor.

Nutrition Facts

Serving size	(2420.8g)

Amount per serving	% Daily Value*
Calories	4161.6

Total Fat 229.5g	0%
Saturated Fat 95.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 3179.6mg	0%
Total Carbohydrate 343.2g	0%
Dietary Fiber 19.5g	0%
Total Sugars 67.7g
Protein 197.6g	0%

Vitamin D 0IU	0%
Calcium 385.1mg	0%
Iron 25.5mg	0%
Potassium 3528.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 18.7%

Carbs: 32.5%