Under the Andalusian Sun : Creamy orange and curry chicken (gluten-free, kosher)

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Creamy orange and curry chicken is delicious, quick and easy treat - perfect weekday dinner!

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The days since my book launch last week have gone by in a bit of haze.

A protracted bronchitis has played a part in that, too, but even bigger reason is all the wonderful feedback I've been getting for the book (for more of those, just check out the book's Facebook page) which has made sure my feet have barely touched the ground.

But reality my friend, it inevitably does kick in at some point. Always.

I can tell you that after catering the book launch cooking was the last thing on my mind for a while, but we all need to eat - even us cook book authors.

So, it was time to dive into my trusty reserve of quick and easy recipes - those unsung heros of weekday dinner dilemmas.

Andalusian auringossa_foodblog_creamy orange and curry chicken_quick and easy_glutenfree_kosher

This creamy orange and curry chicken is one of those. The sauce gets ready while the rice boils and the whole feast is at the table in less than half an hour.

And me, I just love curry.

While I refuse to admit my relationship with that particular spice blend might be a bit on the unhealthily co-dependent side, I will tell you this: as a kid I used to sprinkle it even on ice cream... yep - looooove curry.

And would you just look at those colours! And light!

Spring is finally here! (which means I can at last cook, shoot and eat well into the afternoon! Oh, joy!)

Rice gets more colour and flavour when, after cooking, you fold in a chopped bunch of coriander. Instead of coriander you can also use rucola.

serves 3-4

Creamy orange and curry chicken:

400 g chicken
salt, pepper

For frying: oil

Creamy curry and orange sauce:

½ l chicken stock

2,5 dl freshy squeezed orange juice (2 large oranges

1 tsp finely grated orange zest

½ red chilli, finely chopped

(pinch of saffron)

2 tsp soy sauce

½ tsp black pepper

1 tsp sugar

½ tsp curry powder

2 dl cream (or coconut milk/ vegan substitute)

2 tbsp corn starch

2 tbsp cold water

To serve: boiled rice

Cut the chicken into desired sized strips and sear in a couple of tbsp oil. Season with salt and pepper.

Measure the ingredients (apart from cream, corn starch and water) into a pot. Bring to boil and simmer for 10 minutes. Then add cream and corn starch mixed with cold water. Stir well and let boil for 5 minutes, stirring every now and then.

Pour the sauce over chicken and continue cooking, covered and over medium heat, until chicken is thorouhy cooked - depending on the size 5-7 minutes.

Check the taste and season as needed.

Serve with boiled rice.