Mild & creamy chicken curry with orange

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Serves: 4

By jessisinthegarden

(1 Vote) 3


  • 500g boneless skinless chicken breast

  • 1/2 orange freshly squeezed orange juice

  • 1-2 depending on size white onions 1 large or 2 smaller

  • 1 small pot single cream

  • splash white wine

  • for thinning out sauce a little milk

  • for dusting chicken a little flour

  • 1 bay leaf preferably fresh

  • 1 tsp mild curry powder adjust according to taste

  • 1 splash of Worcester Sauce

  • 1/2 chicken stock cube crumbled


  1. Dice chicken breast and cook in hot pan with a tiny bit of vegetable oil.

  2. Add the finely chopped onion and sweat through.

  3. Add some black pepper, Worcester sauce, salt and the bay leaf and stir through.

  4. Add curry powder and a little sifted flour to thicken - stir in.

  5. Add splash of white wine. Reduce heat.

  6. Allow to cook for a few minutes, until chicken is done.

  7. A a splash of milk and the crumbled stock cube and stir in until melted.

  8. Add the orange juice, stir, then the cream, simmer and allow to thicken for a few minutes.

  9. Serve with basmati or plain white rice and peas.

Handy Hint

Great for freezing - make double portion and freeze half for days when you can't be bothered to cook!

Additional Information

  • Make Ahead

  • Can Freeze

  • Budget

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • Flapjax 28/02/15 16:45

    sounds lovely, can this be frozen?

  • jessisinthegarden 20/12/13 10:07

    typo! don't dust the chicken first - put it into pan as it is, but follow recipe and add a little sifted flour later on :-0

  • jessisinthegarden 20/12/13 09:49

    Super easy to make and loved by kids and adults alike.