Mandarin Orange Curry Recipes

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BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE



Beer Battered Tilapia with Red Chile Mandarin Orange Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 12

Olive oil
3/4 cup all-purpose flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets, about 5 ounces each
Salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons red chili paste
1 (11-ounce) can mandarin oranges, drained and chopped
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat
  • In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
  • Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
  • Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
  • While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

MANDARIN ORANGE CURRY



Mandarin Orange Curry image

I love curry's this one has me salivating; hot chilies, sweet oranges mixed with tomato, onion and fish. I can't wait to try this lovely dish. Placed here so I don't lose it.

Provided by Baby Kato

Categories     Fish

Time 1h

Number Of Ingredients 14

2 lbs fish fillets, thin, (talapia, cod, trout, bass, other)
4 tbsp butter or (oil)
1 large onion, halved, thinly sliced
1 - 2 tbsp fresh garlic, finely chopped
1 tbsp ginger, minced
5 small chili peppers, minced with seeds (finger hot, green chili)
1 large tomato, coarsely chopped
1/2 cup mandarin juice or orange juice, freshly squeezed
1 cup fish stock
2 mandarin oranges, single wedges, seeds removed
1 tsp sea salt
1 tsp fresh ground black pepper
1/4 tsp coriander seed, freshly ground
herbs, garnish, (parsley, cilantro - optional)

Steps:

  • 1. Add butter to large pan, melt over medium heat and add the onion slices, stir well. Lower the heat and cover the pan, letting the onions cook for 15 minutes. Turning the heat to medium, add the garlic and ginger and cook for 6 minutes. Next add the chili peppers and the tomato, stir, cover and cook for 4 minutes.
  • 2. Now add the fresh fruit juice, stirring well, then add the fish stock to the pot stir and allow to cook for 5 minutes. Then add the oranges, cover and cook 4 minutes, then the salt, black pepper and ground coriander, stir well.
  • 3. Cut the fish into desired size and lay in the pan with the sauce, spooning sauce over the fish, cover and cook 5 minutes.
  • 4. Uncover, spoon more sauce over the fish and cook for 10 minutes longer. Plate, garnish with herbs (if using) and enjoy.

CHICKEN AND MANDARIN ORANGES



Chicken and Mandarin Oranges image

"I created this recipe after my husband and I moved to Wisconsin from sunny Florida," writes Mary Rogers or Greendale. "The citrus flavor certainly brings back lots of warm memories of our former home."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (11 ounces) mandarin oranges
1 small onion, chopped
1/8 teaspoon crushed red pepper flakes
Hot cooked rice
2 teaspoons cornstarch
2 tablespoons water
1/4 cup minced fresh cilantro

Steps:

  • In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

MANDARIN CHICKEN SALAD



Mandarin Chicken Salad image

From Southern Living Cookbook 1987 The caption beside the photo says: "Mandarin Chicken Salad is a blend of the traditional chicken salad ingredients with fruits and nuts. It's fancy enough for company."

Provided by Roxygirl in Colorado

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups diced cooked chicken (see directions)
1 cup diced celery
2 tablespoons lemon juice
1 tablespoon minced onion
1/2 teaspoon salt
1/3 cup mayonnaise
1 cup green seedless grape
1 (11 ounce) can mandarin oranges, drained
1 (2 ounce) package slivered almonds, toasted
1 leaf lettuce
additional mandarin orange section (optional)
clusters green grape (optional)

Steps:

  • I recommend baked chicken for the salad. Heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken and sprinkle with olive oil (if I have chicken with skin, I skip the oil). Bake until done then after it's cooled a bit, chop chicken.
  • After you have cooked the chicken, combine the first 5 ingredients; stir well. Cover and chill.
  • Add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yield: 6 servings.

ORANGE CURRY CHICKEN



Orange Curry Chicken image

I had to do something with a leftover chicken breast - I surprised myself by how good this 'throw together' was.

Provided by Cyndi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 11

1 cup uncooked long-grain white rice
2 cups water
2 tablespoons margarine
1 teaspoon dried parsley
2 tablespoons vegetable oil
½ medium onion, chopped
1 whole boneless, skinless chicken breast, cubed
1 ½ teaspoons curry powder
1 teaspoon Worcestershire sauce
½ cup water
1 tablespoon orange zest

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 41.7 g, Cholesterol 36 mg, Fat 14.5 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 2.6 g, Sodium 109.9 mg, Sugar 1.2 g

MANDARIN ORANGE CRANBERRY CHUTNEY



Mandarin Orange Cranberry Chutney image

Time 10m

Yield Makes 2 cups

Number Of Ingredients 9

3/4 cup dried cranberries, soaked in warm water 30 minutes, and then drained
3-4 medium mandarin oranges, peeled, pulled into segments, and sliced
2 Tbsp. fresh lime juice, or to taste
2 Tbsp. brown sugar
1 Tbsp. chopped fresh mint or cilantro
1 green onion, halved lengthwise, and thinly sliced
1 tsp. finely grated fresh ginger
Salt to taste
Pinch crushed chili flakes

Steps:

  • Combine all the ingredients in a bowl. Let flavours meld 20 minutes before serving. Recipe Options: Instead of dried cranberries, use raisins in the chutney. When mandarin oranges are not available, make the chutney with 2 medium, navel oranges, peel and pith removed, flesh cut into small cubes.

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  • Zest 2-3 Halos Mandarins, if you would like to add zest to your curd. Cut each mandarin in half and juice each one into a measuring cup until you have 1/2 cup of mandarin juice.
  • Over medium heat, begin simmering water in a saucepan that is sized perfectly to support a stainless steel bowl that you will use to mix up your ingredients (bottom of bowl should rest just above your water level).
  • In that stainless steel bowl, whisk together the eggs, sugar, and mandarin juice with a wire whisk, until combined and smooth. When the water is gently simmering, place the stainless steel bowl over the saucepan. Whisk constantly until mixture has thickened, which can take anywhere from 5-10 minutes (about 170 degrees F on a candy thermometer). When thickened, remove from heat and immediately whisk in room temperature butter pieces until they have melted completely and are incorporated with the mixture.
  • Pour mixture into a bowl or containers for storage. Allow to cool completely and then refrigerate until firm and chilled (at least 1 hour, but 3-4 is best).


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  • Separate the mandarin oranges and syrup. Place the mandarin oranges in a mold or dessert bowl. Wet the inside of the mold / dessert bowl with water and drain the water.
  • Combine syrup and water to make 400ml and put in a pot. (if you use orange juice, combine syrup and water to make 200ml ).
  • Add agar powder to syrup and water mixture and mix well and cook over medium heat until it boils. After boiling, reduce the heat to low and simmer for 2 minutes until agar powder is melted completely. (Agar solution should be transparent).
  • Add sugar and stir gently until the sugar is resolved. Remove the pot from the heat. If you use orange juice, add 200 ml orange juice and stir gently. If you like a very smooth finish, you can strain the fluid through a fine sieve.


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  • To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
  • Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce (if you like your dishes on the ‘saucy’ side use 2/3 cup), hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently. In the final two minutes of cooking the cabbage, add the sugar snap peas and cook until crisp-tender.
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