Having tasted orange curry leaves chicken at chap fun/mix rice stalls, I figured out that it is a dish made by marrying the Chinese and Indian ingredients for the tempting flavours - zesty burst of fresh orange juice, dainty spicy tone and perfumed with curry leaves. At the stalls, such a dish or most of the dishes are made quickly over the high flame to retain the essential flavours and that definitely is impossible at home. Still, this dish comes close without compromising on the flavours especially for those who love tad bit of sour zang in a savoury dish.
For the chicken
400g chicken – cut into bite sizes
1 tsp ginger paste
1 tsp rice flour
1 tsp corn flour
Salt to taste (use sparingly as soy sauce is salty)
** Mix and combine these ingredients together
For the sauce
¾ cup freshly squeezed orange juice
3 shallots – sliced thinly
½ inch ginger – sliced thinly
1 tsp corn flour – dilute with a little water
3-4 sprigs curry leaves
¼ orange – sliced (optional)
2 tsp chilli flakes (or as per taste)
Oil as needed
Sugar and salt – as needed
Deep fry the chicken till crispy and crunchy.
Remove and keep aside.
Leave about 2 tbsp of oil in the same pan.
Sauté shallots and ginger.
Pour orange juice in and add chilli flakes and curry leaves.
Season with sugar and salt.
At the point sauce is bubbling, pour corn flour bit by bit while stirring to thicken the sauce.
Add chicken and stir to coat into the sauce.
Off the heat and combine in orange slices.
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