Audrey's Orange Curry Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 5.5 g
  • Cholesterol: 82.2 mg
  • Sodium: 411.4 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 34.9 g

View full nutritional breakdown of Audrey's Orange Curry Chicken calories by ingredient
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The "orange" is a color description, not a flavor. I came up with this by combining red and yellow curry recipes, thus "orange". The "orange" is a color description, not a flavor. I came up with this by combining red and yellow curry recipes, thus "orange".
Number of Servings: 8


    Olive Oil, 2 tbsp (approximate)

    Onions, raw, 1 medium
    Garlic, 4 cloves
    Ginger Root, 3 tsp (approximate)
    Bell Pepper, Red

    Place onions, garlic, ginger and bell pepper in blender or food processor and blend till paste consistency.
    Saute paste in a skillet with some of the olive olive at low heat until browned. This will take awhile.

    Whole Spice Blend:
    Cinnamon Stick (3 inches)
    Whole Cloves (to taste)
    Green Cardamom Pods 3-4
    Black Pepper Corns
    Bay Leaf

    Heat remaining olive oil in a large deep skillet or wok over medium-high heat until hot, but not smoking (since I have reduced the amount of oil from other recipes, best to use non-stick). Add while spice blend above to oil and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds.

    Chicken Breast, 2.5 lbs (40 oz) skinless cut up to taste
    Ground Cumin, 1 tsp
    Ground Coriander, 1 tsp
    Ground Turmeric, 1 tsp
    Salt, .5 tsp
    Tomato Paste, 1 can (6 oz)
    Greek Yogurt, Plain, 2 oz (1/4 cup)

    Stir in ingredients above and the paste from step one, and cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer after the oil turns orange.

    Anaheim Pepper
    Jalapeno Pepper ½ (cut pepper in half and remove seeds from the half in this step)
    Cilantro, ½ cup (8 tbsp)

    Mix peppers and cilantro in food processor or blender and add to pot.

    Jalapeno Pepper ½ (stemmed and cut in half through the stem end, leave seeds in this half to taste for heat)
    Water, 2 cups

    Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes for chicken.


You can add vegetables like zucchini, bell pepper, etc during the last cooking period when you have less than 15 minutes left if you don't want to overcook them.


Serving Size: Make 8 servings evenly divided, my intent was 5 oz of chicken per serving

Number of Servings: 8

Recipe submitted by SparkPeople user ZERYSX.

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