How to Prepare Perfect Orange Curry Chicken Thighs

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Orange Curry Chicken Thighs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Orange Curry Chicken Thighs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Orange Curry Chicken Thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Orange Curry Chicken Thighs is 4 to 8 thighs. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Orange Curry Chicken Thighs estimated approx 1 hr 15 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Orange Curry Chicken Thighs using 5 ingredients and 7 steps. Here is how you can achieve it.

This recipe makes a moist Chicken dish with a strong orange flavor. The curry powder in the glaze adds just a kick of heat.

Ingredients and spices that need to be Take to make Orange Curry Chicken Thighs:

1. 4-8 fresh Chicken Thighs
2. 1 (12 oz) can Frozen Concentrated Orange Juice
3. 1-2 Navel Oranges
4. 1 tsp Curry Powder
5. 1 tsp Corn Starch

Steps to make to make Orange Curry Chicken Thighs

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.

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