"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Sunday, 31 March 2013

Thai Chicken in Chinese Orange(Kumquat or Limo Manies) sauce

I decided to go with something Thai for Easter Sunday. Well why? My Aunt Anne has these wonderful Chinese Oranges in her garden, that I just had to convince her to give me a few. She loves seeing these beauties on her tree so I am immensely thankful to her for letting me take a few of them to experiment in this new recipe creation of mine. Her friends have made marmalade out of these beauties as well.

These oranges go well with South East Asian recipes and with chicken or fish. So this recipe creation was truly just a trial but has turned out fabulously delicious (I just love when that happens...its my Eureka moment! :-D ). I plan to make some Thai Rice tomorrow to go with the Thai Chicken. I have not decided yet but will share the recipe after I try it out.

Thai Chicken in Kumquat sauce

To make this delicious recipe,

You need:

Chinese Oranges or Kumquats and Thai Chilis

  • 1 kg chicken boneless(although you could use boned chicken as well), diced in medium sized pieces
  • For the orange sauce:
  • 3-4 kumquats /Chinese oranges, zest and juice 
  • 1" ginger
  • 4-6 cloves of garlic
  • 4-5 Thai Chilis (Bird's eye Chilis / Kandari), diced
  • 1 tbsp brown sugar
  • 1 tbsp natural molasses
  • 2 tbsp of tamarind paste
  • 1 tbsp of fish sauce
  • 1 tbsp salt
  • 1 cup of Coconut milk
  • 1/2 tbsp of pepper
  • 2 large Thai shallots / Purple onions
  • 1 tbsp Coconut oil

Thai Chicken in Limo Manies sauce

The Make
Serves 5 | Preparation Time: 5 minutes | Cooking Time: 30 minutes

1. Julienne the ginger, garlic and onions and set each aside.

2. Heat the oil in a wok or a deep bottomed non-stick skillet and add the shallots, chilis, ginger and garlic and saute well until the onions turn translucent.

Saute the shallots, thai chilis, ginger, and garlic

3. Mix the brown sugar, molasses, tamarind paste and fish sauce in a small bowl and add it to the wok. Saute well for about 3-4 minutes.

Added in the sauces

4. Next toss in the chicken, salt and pepper and mix well.

5. Cover and cook for about 25-30 minutes. Uncover and add the coconut milk and bring to a boil.

Added in the coconut milk

6. Turn off the heat and serve hot with Thai Fried rice or Thai Coconut Rice

Thai Chicken in Orange Sauce

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