When I decided to experiment with "orange chicken", I thought there would be many recipes for it, but all I got were Indonesian recipes, and also some Thai recipes. But I am not an experimental person. So I decided to stick with my original curry recipe.. but there was a dilemma.. I need to discover my own way to prepare this curry, so it suits specially my taste buds; and not tasting too "orangy".. Specially me, because my husband is very experimental in taste buds..
So, I decided to prepare it taking precautions that it doesn't taste tangy. I used one complete orange in the recipe, and still, it tasted wonderfully awesome, even though I was scared and I never taste food until served.
Garam masala/ Chicken masala: 1 tsp.
Heat 2 tsp. oil on medium heat and add the chicken. Add the orange slices and sprinkle chicken masala. Mix well and let cook for 5 minutes, stirring in between.
Transfer this to a bowl and keep aside.
Heat remaining 2 tsp. oil in the same pan and add asafoetida. Add the ginger and mix well. Cook till it starts browning. Add the garlic and cook for another minute.
Add the onions and sauté till they become transparent. Add tomato and green chilli. Add salt and black pepper.
Mix well and cook for 7-8 minutes, keep stirring continuously; this will give the flavour to the masala. The masala will leave oil at the sides.
Now add the fried chicken and oranges to this pan. Mix well and let cook for a minute. Squeeze gently all the orange pieces so that their juice is absorbed in the curry. Take out the orange pieces and keep aside.
Add the cream and mix well. Add little water (if you want to make curry) and mix. Cover and cook for 15 minutes.
Remove cover and add the orange pieces again. Mix and let cook on low flame for another 5 minutes. Remove the orange pieces and serve hot with rice/chappati.
Orange Chicken is ready to serve.