Chinese Orange Chicken Curry

    50 minutes

    This is a very easy curry to make. Dried tangerine peel is a common ingredient in Chinese cooking - you may be able to find it in Asian supermarkets.

    1 person made this

    Serves: 3 

    • 2 1/2 tablespoons vegetable oil
    • 200g chicken meat, cut into bite-sized chunks
    • 1 medium potato, peeled and cut into bite-sized chunks
    • water, as needed
    • 1 teaspoon salt
    • 2 teaspoons curry powder
    • 2 tablespoons water
    • 1/2 teaspoon dried tangerine peel (optional)
    • 1/2 teaspoon star anise (optional)

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the oil in a saucepan over medium heat. Add the chicken and fry until light pink in colour, then stir in the potatoes and salt. Add more oil if necessary, mix thoroughly and add just enough water to cover the chicken and potatoes. Turn down the heat to low and simmer until the potatoes are tender and chicken is cooked through.
    2. In a small bowl, mix together the curry powder and 2 tablespoons water. Pour the curry mix into the saucepan and stir well. Add dried tangerine peel and star anise, if using. Simmer for 5 minutes more.
    3. Serve chicken and sauce over freshly cooked rice.

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