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ISO: Meryl. Your Easy Orange Chicken was a very flavorful dish!

Veteran Member
3841 posts
Joined: Dec 11, 2005


Posted to Thread #5365 at 1:06 pm on Jan 17, 2007

First off, I commend you for your meticulous notes! I followed your recipe with the exception of rounding the curry and chili powders and used a ½ tsp. of salt and ½ tsp. of onion powder. I used three large sweet Cushman’s Florida oranges that yielded one cup plus 2 tbs. like you did. Although it was delicious, I can see why you upped the curry and chili powders to taste, which is what I’ll do next time.

I put three large breasts in a freezer gallon bag with the flour mix and blew it up like a balloon just before sealing to shake.

I served it with Fried Brown Rice that turned out to be a nice dark brown and aromatic.

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3 cups rice
5 tablespoons oil
2 medium onions, thinly sliced
1/2-in cinnamon stick
1 bay leaf
6 cloves
1/2 blade of mace (optional)
2 teaspoons sugar

1. Soak the rice for 15 minutes. Wash well and drain.

2. Heat the oil in a pot and fry the onions until brown. Add the cinnamon, bay leaf,
cloves and mace, and sauté for 5 minutes. Add the sugar and let it caramelize. Add
the rice and sauté for 2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.

The Great Curries of India
by Camellia Panjabi
Simon & Schuster

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My notes:

I halved this recipe and used my mandoline that was worth dragging out to slice the onion to 1/8”. I used ¼ tsp. of salt but would use ½ tsp. next time. I used ¼ tsp. of ground mace. I used vegetable oil but would have used canola but found out that it expired in October. Cover while simmering.

Be sure to remove cloves, bay leaf, and any cinnamon before serving.

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