Orange Chicken Curry

This is a curry that leans sweet and bright. Browned chicken pieces are baked slowly in a sauce of fresh orange juice and fruity chutney, spiked with hot curry spices, turmeric, and a teaspoon of cinnamon.

The orange juice is the star. As it bakes, it reduces and caramelizes around the chicken, balancing the heat of the spices with a tangy-sweet citrus glaze.

Browning the chicken first is worth the extra pan; it builds a savory base and color that simmering alone won’t give you.

From there the oven does the rest, gently cooking the chicken until tender while the sauce thickens around it.

Spoon it over a bowl of fluffy rice to soak up all that glossy orange-spiced sauce.

Pro Tips

• Brown the chicken well before it goes in the oven for deeper flavor and color.
• Turn the pieces halfway through baking so they cook and glaze evenly.
• Uncover for the last 10 minutes to let the sauce reduce and concentrate.
• Adjust the hot spice to taste, since the orange and chutney mellow the heat.

Variations

• Use mango chutney for an even fruitier, sweeter sauce.
• Add raisins or dried apricots to the sauce for extra sweetness.
• Stir in a splash of coconut milk for a creamier, milder curry.