Golden Curry Chicken With Citrus And Dates Recipe

About this recipe

A high-protein dinner featuring tender chicken simmered in a fragrant curry sauce with sweet dates, crisp green peppers, and juicy mandarin oranges. Perfect for those seeking a flavorful and satisfying meal.

Ingredients

• - Chicken Breast Fillets
• 200G Daylesford Organic Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Sunita Lemon Juice Organic
• 1kg 1kg Green Pepper
• - Oxo Chicken Stock Cubes
• 1 Kg Dried Apricots, 1Kg
• - Jalpur Curry Powder
• - Tata Salt
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Cut 500 g chicken breast into chunks or slices.
2. 2. In a large skillet, melt 60 g butter over medium heat.
3. 3. Sauté the chicken pieces until golden brown on all sides, about 5-7 minutes. Remove and set aside.
4. 4. In the same skillet, combine 240 ml chicken stock, 1/2 tsp curry powder, 1 tbsp finely chopped onion, 1 tsp salt, and 1/2 tsp pepper. Stir well.
5. 5. Return the chicken to the skillet, cover, and simmer on low heat for 45 minutes, stirring occasionally.
6. 6. Meanwhile, drain 1 mandarin orange can, reserving the syrup in a small bowl.
7. 7. In the bowl with the reserved syrup, mix 1 tsp lemon juice and 2 tbsp cornstarch until smooth.
8. 8. Add the syrup mixture to a small saucepan and cook over medium heat, stirring constantly, until thickened and clear, about 3-4 minutes.
9. 9. Stir in 1 cup chopped dried apricots and 1 cup diced green pepper into the thickened sauce. Simmer for 3-4 minutes until the peppers are slightly tender.
10. 10. Gently fold in the mandarin orange sections into the sauce.
11. 11. Combine the orange-apricot sauce with the chicken mixture in the skillet. Stir to coat evenly and heat through for 2-3 minutes.
12. 12. Serve the dish hot over steamed rice. Enjoy!