Chilli and orange chicken curry

James Nathan uses one of the worlds hottest chilli peppers in this punchy chicken curry
By James Nathan
Chilli and orange chicken curry
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the curry paste

  • 1/2 orange, juice and peel
  • 2 tbsp chopped red shallots
  • chocolate naga chillies, seeds removed
  • 1 tsp Thai shrimp paste
  • 2 tsp sugar

For the curry

  • 4 jalapeno chillies
  • 1 chicken breast, sliced into strips
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 150 g basmati rice
  • 400 ml chicken stock
  • 5 red shallots, chopped
  • sugar, to taste
  • 1 tbsp fish sauce
  • 2 tbsp tamarind water
  • Asian greens, such as water spinach, or pak choi
  • 8 green beans, cut into 3cm/1.5in pieces
  • handful bean sprouts


1. For the curry paste: place the orange peel on a baking tray and place into a warm, but not hot, oven for one hour or until dried out. Remove and set aside. Increase the oven temperature to 220C/200C fan/gas 6.

2. In a food processor, blend together the chopped shallot, chocolate naga chilli, shrimp paste, sugar, dried orange peel and orange juice.

3. For the curry: place the jalapeo chillies onto a baking tray and drizzle over a little bit of the curry paste. Roast for 4-5 minutes, or until the chillies blister and become tender. Make sure they do not burn.

4. Meanwhile, coat the chicken strips in cornflour seasoned with salt and freshly ground black pepper. Shake off any excess.

5. Heat the vegetable oil in a large pan and fry the coated chicken strips for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside.

6. Meanwhile, cook the rice in a pan for 10-12 minutes, or according to the packet instructions, until tender. Fluff up the grains with a fork and keep warm by covering with a lid until ready to serve.

7. Add the remaining curry paste to the pan and stir, cooking for about one minute, or until aromatic. Add the stock to the pan, scraping up any bits from the bottom with a wooden spoon. Bring to the boil and season with a little salt. Simmer for 10-12 minutes, or until reduced to a thick broth.

8. Add the chopped shallots and simmer for 3-4 minutes, or until tender. Season to taste with sugar, fish sauce and most of the tamarind water.

9. Add the chicken to the pan along with the Asian greens and green beans, simmering until the chicken is cooked through and the vegetables are tender. Add the beansprouts.

10. Serve the curry with the steamed rice.

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