Best Curry Orange Swai Recipes

Mom's Orange Curry Chicken image

Provided by quantumgirl

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2-3 lbs broiler-fryer chickens, cut in serving pieces
curry powder (to coat chicken)
salt
1/2 cup fresh orange juice
1/2 cup honey
1/4 cup Dijon mustard
2 oranges, peeled and sliced in half cartwheels

Steps:

Heat oven to 375 degrees F.
Rinse and remove skin from chicken pieces and dry thoroughly.
Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat.
Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down.
Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes.
Pour over chicken and bake for 30 minutes.
Turn chicken and continue baking another 20-30 minutes or until richly browned.
(If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil).
Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan.
Pour sauce over chicken and serve.

Nutrition Facts : Calories 794, Fat 43.5, SaturatedFat 12.3, Cholesterol 212.8, Sodium 377.3, Carbohydrate 46.7, Fiber 2.2, Sugar 43.7, Protein 54.4

Mandarin Orange Curry image

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.

Thai

Provided by ssumthing

Categories Curries

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breasts (cut into bite sized pieces)
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
1 1/2 red bell peppers (chopped)
1 tablespoon yellow curry powder
1 tablespoon chili paste
1 1/2 teaspoons lime juice
1/2 teaspoon sweet basil
1 garlic clove (minced)
1 tablespoon fresh ginger (grated or minced)
1/2 onion (chopped finely)
1 tablespoon sweet chili sauce
2 tablespoons olive oil

Steps:

Heat oil in a large skillet over medium heat.
Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
Add onion, garlic and ginger and cook until transparent.
Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
Serve over rice, and enjoy!

Orange Chicken Curry image

Provided by Moni1624

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, cut into bite-size pieces
cooking oil
4 tablespoons curry powder
1/2 tablespoon of chili powder 1/2 cup all-purpose flour
1/2 an onion, chopped
1/2 cup chicken broth
1/2 cup orange juice
1/3 cup of chopped cilantro
1/3 cup with toasted almond (optional)
salt

Steps:

Toss together chicken, flour, curry powder and chili powder until chicken is well coated.
Heat oil over medium heat in a heavy bottomed pot.
Cook chicken until browned all over, about 6-7 minutes.
Remove from pot.
Stir-fry onions till translucent
Add broth and orange juice and bring to boil.
Return chicken to pot and cook until sauce begins to thicken.
If needed add a teaspoon of flour if sauce is not thick to your liking.
Add salt as desired.
Let simmer for 15 minutes.
Mix in cilantro and almonds.
Serve over rice and enjoy!