Keith’s Orange Curried Chicken

by Gwen on November 1, 2010 · 3 comments

Oh home sweet home.  For some reason I get the most homesick during the spring and fall.  Probably because there’s such a disconnect here in LA from actual seasons.  So to hold me over until my Christmas visit, I pull out some classic Robson family recipes.  My papa is a master of concocting beautiful one pot dinners… goulash, chicken ala king, stirfrys, and this marvelous orange curry.  I learned from him at a young age about creative freedom in the kitchen:  the joy of experimenting with unfamiliar cuisines and exotic spices and being bold and fearless in your cooking.  This recipe has all of these things with a couple minor Gwen tweaks, like swapping in fresh herbs, whole spices, and toasting the nuts pre-cooking for maximum flavor.  It’s a great dish to cozy up with particularly on a chilly fall evening.  Or at least as chilly as LA can get.  Happy November everyone!

Keith’s Orange Curried Chicken over Rice
Makes 4 dinner servings

A whole chicken (3-4lb), cut up
1 sweet onion, diced
2 tbsp butter
1/4 cup raisins
1/2 cup cashew pieces, toasted
1 apple, peeled and diced
2 1/2 tsp curry powder
A touch of freshly grated nutmeg
4 fresh sage leaves, finely minced or 1/2 tsp dried sage
1 packet chicken bouillon
1/2 cup frozen orange juice concentrate, defrosted or 2 cups OJ simmered over low heat until reduced to 1/2 cup
2 tsp cornstarch dissolved in 1/8 cup reserved broth
3 tbsp fresh parsley, chopped
1.5 cups jasmine or basmati rice
4-5 cups reserved broth

Start by breaking down the chicken.  Place in a large stock pot and cover with water.  Bring to a boil over high heat, then reduce to a simmer over medium-low for 7-10 minutes, until chicken is just cooked through and broth is gently flavored.  Remove chicken and reserve broth.    Allow chicken to cool 20-30 minutes, then shred the meat by hand into bite-sized pieces, discarding bones and skin.

In a large saucepan, combine 1 1/2 cups rice with 3 cups reserved broth.  Bring to a boil, then reduce heat to low and allow to steam for 20-25 minutes until all the liquid is absorbed.  Turn heat off and allow rice to stand covered for at least 10 minutes.  Fluff with a fork before serving.

While rice is cooking, return your broth pan to the skillet over medium-high heat.  Melt butter, then saute onion until tender, about 7 minutes.  Add in apples, raisins, cashews, chicken, curry powder, nutmeg, sage, bouillon, and season generously with salt and pepper.    Saute 5-6 minutes until the fruit starts to get some color.

Pour in 1 1/2 cup reserved broth and the orange juice concentrate and bring to a simmer. Add the cornstarch slurry and cook 1-2 minutes, allowing the sauce to thicken.  Remember to taste again at the end and adjust your salt and pepper seasonings accordingly.  Right before serving, stir in fresh parsley.

Serve in a bowl over the warm rice and dig in.

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