Orange Ginger Chicken Curry With Carrots Recipes

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

ORANGE GINGER CARROTS

Steps:

• In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

ORANGE GINGER CHICKEN CURRY WITH CARROTS

Steps:

• 1. Heat olive oil in cast iron skillet on medium high. Add cumin, cumin seed, corriander seed, garam masala, ground mustard, oregano, cinnamon, turmeric and paprika. Bloom for 30 seconds or so until fragrant, stirring constantly. 2. Add garlic, ginger and jalapeño, sautée for 1-2 minutes stirring often. 3. Add onion and carrots, stirring often until onions are translucent. Deglaze with a little orange juice to prevent burning the spices if necessary. 4. Add orange juice, water, cilantro, bay leaves and chicken pieces. Cover and reduce heat to medium-low or medium for 30-40 minutes. Add butter to finish and serve.

ORANGE GINGER CARROTS

Steps:

• Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
• While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
• Cook over medium heat, stirring constantly, until sauce thickens.
• Cook 1 minute, then remove from heat and stir in butter.
• If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
• Cover and let stand 4 to 5 minutes before serving.

ORANGE AND GINGER CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

SKILLET ORANGE CHICKEN WITH CARROTS

Steps:

• Add chicken to the skillet, add sliced carrots, mix orange juice and soy sauce together and pour over the chicken. Place on stove and cover; bring to boil, reduce heat and simmer for about 15 minutes, or until chicken is tender. Can use boneless, skinless breasts, but the sauce isn't as flavorful. I also double the amounts of liquid, as I like to have extra sauce.