Recipe: Yummy Orange Curry Chicken Thighs

Delicious, fresh and tasty.

Orange Curry Chicken Thighs. Orange Curry Chicken Thighs Matt Willett. This recipe makes a moist Chicken dish with a strong orange flavor. Continue cooking until most of the water has been reduced.

Orange Curry Chicken Thighs But whatever you use, the wonderful curry/orange aroma pervading the kitchen for a few hours has us licking our lips and looking forward to a very tasty dinner. Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down. Brown well in butter in frying pan. You can cook Orange Curry Chicken Thighs using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Orange Curry Chicken Thighs

  1. You need 4-8 of fresh Chicken Thighs.
  2. You need 1 (12 oz) of can Frozen Concentrated Orange Juice.
  3. Prepare 1-2 of Navel Oranges.
  4. You need 1 tsp of Curry Powder.
  5. It's 1 tsp of Corn Starch.

Mix together marmalade, water, curry powder, salt and pepper. Baste chicken well with this mixture. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown.

Orange Curry Chicken Thighs step by step

  1. In a pot, heat FCOJ to room temp. Do not add water..
  2. Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes..
  3. While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges..
  4. Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes..
  5. While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze..
  6. Near the end, take a taste as you may want to add more curry powder..
  7. Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon..

Season chicken thighs with salt and freshly ground pepper and place into prepared skillet, skin side up. Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl and mix well. Pat the dry chicken with paper towels and place on a foil lined baking sheet. Gently rub the red curry paste mixture between the skin and flesh of the chicken thighs, as well on the skin. Combine cornstarch and water until smooth; stir into cooking juices.