Fragrant Orange Curry

Dive into the aromatic world of bold spices and vibrant citrus with this Fragrant Orange Curry! This recipe pairs tender chunks of chicken thighs—or tofu for a vegetarian twist—with the zesty brightness of freshly squeezed orange juice and zest, all simmered in a rich coconut milk base. A medley of warming spices, including turmeric, coriander, and cumin, lends depth to the dish, while a hint of cayenne pepper can be added for a subtle kick. Perfect for cozy dinners, this one-pan curry is ready in just 45 minutes and is best served over fluffy steamed rice or with pillowy naan bread to soak up every last drop of the flavor-packed sauce. Garnished with fresh cilantro, it’s a deliciously comforting and unique dish that’s sure to become a new favorite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g boneless chicken thighs (or tofu for a vegetarian option)
• 1 large orange (zest and juice)
• 400 ml coconut milk
• 1 large yellow onion, finely chopped
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 0.25 tsp cayenne pepper (optional, for heat)
• 2 tbsp vegetable oil
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 tsp salt
• 1 tsp sugar (optional, to balance acidity)
• 100 ml water

Directions

Step 1

Begin by zesting the orange and then juicing it. Set both the zest and juice aside.

Step 2

If using chicken thighs, cut them into bite-sized pieces. If using tofu, cut it into cubes.

Step 3

Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.

Step 4

Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Step 5

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 6

Add the turmeric, coriander, cumin, paprika, and cayenne pepper (if using). Stir well to toast the spices for 1-2 minutes.

Step 7

Add the chicken (or tofu) to the pan and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5 minutes.

Step 8

Pour in the coconut milk, orange juice, and water. Stir to combine. Add the orange zest, salt, and sugar (if using).

Step 9

Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked or the flavors meld for the tofu version.

Step 10

Taste and adjust seasoning as needed, adding more salt or a pinch of sugar if desired.

Step 11

Serve the curry hot, garnished with chopped cilantro. Pair with steamed rice or warm naan bread for a complete meal.

Nutrition Facts

Serving size	1467.2 grams (1467.2g)

Amount per serving	% Daily Value*
Calories	1658

Total Fat 83.90g	108%
Saturated Fat 19.40g	97%
Polyunsaturated Fat 16.80g
Cholesterol 525mg	175%
Sodium 2813mg	122%
Total Carbohydrate 92.60g	34%
Dietary Fiber 11.70g	42%
Total Sugars 62.60g
Protein 131.10g	262%

Vitamin D 35IU	175%
Calcium 284mg	22%
Iron 10mg	53%
Potassium 2466mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 31.8%

Carbs: 22.4%