As a child, my mind was set on black or white, in other words, I did not tolerate any shades of grey. Fruits are sweet and should remain as a dessert. Chicken, meats, salads, and grains are salty, and therefore should remain as savory.Luckily, having grown up, I stepped outside my own box, and found that savory dishes including fruits are nothing short of delectable. This orange-sauced chicken fillet is adapted from sousoukitchen, whom I discovered her blog a while ago and really appreciate her work.
The original recipe include orange rice, but I deemed that might be an orange overload, so served this dish with plain steamed rice.
2 Tbsp olive oil
3-4 chicken breasts, halved lengthwise
1 onion, chopped finely
1 tsp garlic, crushed
1 tsp orange zest, finely grated
1 cup orange juice
1 tsp curry (Madras)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
3/4 cup cream
Heat the oil over medium-high flame, add the chicken breasts and cook 6-7 minuted per side until golden brown; set aside the chicken.
Add the onion, garlic, and zest to the same pan, saute till softened.
Add the orange juice, salt and pepper, curry powder, and sugar; stir.
Stir in the cream and return the chicken breasts to the pan.
Cover and let simmer 10 minutes.
Serve with plain steamed rice.