Best 5 Mandarin Orange Curry Recipes

BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE

Steps:

• Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat
• In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
• Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
• Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
• While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

MANDARIN ORANGE CURRY

Steps:

• 1. Add butter to large pan, melt over medium heat and add the onion slices, stir well. Lower the heat and cover the pan, letting the onions cook for 15 minutes. Turning the heat to medium, add the garlic and ginger and cook for 6 minutes. Next add the chili peppers and the tomato, stir, cover and cook for 4 minutes.
• 2. Now add the fresh fruit juice, stirring well, then add the fish stock to the pot stir and allow to cook for 5 minutes. Then add the oranges, cover and cook 4 minutes, then the salt, black pepper and ground coriander, stir well.
• 3. Cut the fish into desired size and lay in the pan with the sauce, spooning sauce over the fish, cover and cook 5 minutes.
• 4. Uncover, spoon more sauce over the fish and cook for 10 minutes longer. Plate, garnish with herbs (if using) and enjoy.

CURRIED CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

MANDARIN CHICKEN BITES

Steps:

• Cut chicken into 1-inch cubes.
• In a 10-inch skillet, combine chicken cubes, broth, soy sauce and Worcestershire.
• Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 10-15 minutes).
• With a slotted spoon, remove chicken from broth and let cool slightly.
• Place spinach leaves in a colander.
• Pour boiling water over leaves.
• Drain and set aside to cool.
• Place a cube of chicken at stem end of a spinach leaf and wrap leaf around chicken so that chicken still shows on sides.
• Secure end of leaf with a wooden pick.
• Refrigerate at least 1 hour.
• (Recipe can be prepared up to this point one day ahead.) To serve, place one mandarin orange at the end of each wooden pick.
• Serve with Curry Mayonnaise Dip (recipe follows).
• Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.

ORANGE CHICKEN CURRY

Steps:

• Toss together chicken, flour, curry powder and chili powder until chicken is well coated.
• Heat oil over medium heat in a heavy bottomed pot.
• Cook chicken until browned all over, about 6-7 minutes.
• Remove from pot.
• Stir-fry onions till translucent
• Add broth and orange juice and bring to boil.
• Return chicken to pot and cook until sauce begins to thicken.
• If needed add a teaspoon of flour if sauce is not thick to your liking.
• Add salt as desired.
• Let simmer for 15 minutes.
• Mix in cilantro and almonds.
• Serve over rice and enjoy!