Orange Chicken Curry

 

Ever in the mood for something different, but not in the mood to go out to a restaurant to get it?  This Orange Chicken Curry is just enough exotic without being so different that your kids won't want to eat it too.  The combination of quinoa, oranges, broccoli, chicken and spices in this dish not only tastes fabulous, but is also super good for you!
(P.S. you'll need 2 oranges for this recipe)

Orange Chicken Curry


4 cups chicken broth
2 cups quinoa
1/4 tsp saffron threads
orange zest
4 chicken breasts, or 6-8 tenders
2 tsp. sesame seed oil
1 red onion, grated
1 clove garlic garlic
1/2 -1 tsp. curry powder
salt to taste
orange zest
1/3 cup orange juice
1 tbsp corn starch
1/8 tsp. dried mustard powder
1 large head broccoli or 14 oz. package frozen broccoli florets, thawed
1 orange sliced thin

Bring chicken broth to a boil, add in quinoa, pinch of curry, saffron threads and about half the zest off one orange.  Turn the heat down and simmer for about 15 minutes.  While that cooks heat the sesame seed oil in a large skillet or wok.  When oil is heated add in grated onions and garlic for just a couple minutes.  Season chicken with salt and curry powder before adding to the skillet.  Brown chicken on both sides until liquids run clear and no longer pink in the middle.
While the chicken is browning zest the other half of the orange into the skillet over the chicken then juice the orange.  Add in the broccoli florets.  It should yield about a 1/3 of a cup orange juice.  Mix that with the corn starch and mustard powder until there are no lumps left.  Pour orange juice and corn starch mixture over chicken and broccoli and allow to simmer and thicken.  Thinly slice up remaining orange and toss into the skillet just to warm through and infuse some more orange flavor into the dish.
Place a scoop of quinoa on the plate then top with curried orange chicken and enjoy your exotic dinner without ever leaving the house!

* In case you missed it, here's the skinny on the super food quinoa.  Quinoa is actually a seed that was a staple food in the ancient Inca's diet.  You don't have to just use it when your feeling exotic either :)  Substitute in place of brown rice, couscous or barley in your favorite recipes to change things up and add tons of nutrients. Nutritionists call quinoa a super food!  Here's how it brakes down:

  • 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
  • 40 grams of carbohydrates (13 percent daily value)
  • 8 grams of protein (16 percent of daily value)
  • 3.5 grams of fat (5 percent daily value with no saturated fat)
  • A glycemic load (blood sugar spike) of only 18 out of 250
  • 5 grams of fiber (20 percent of daily value)
  • 20 percent of daily value of folate (various forms of Vitamin B)
  • 30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)

 

 

*Broccoli can provide you with some special cholesterol-lowering benefits, has a strong, positive impact on our body's detoxification system, [and] has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K.

 

www.whfoods.com

 

Enjoy!

 
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Tuesday, 18 December 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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