Thursday, 23 July 2009

Recipe time! Family favourite - butter chicken with orange sauce

We all know recipes are an enriching way to learn imperatives, so here I'd like to share a recipe of a simple dish which everyone who has tried it has told me how much they liked it. Then, it's your turn to practise your imperatives by emailing me one of your favourites and who knows, it may get published here!

Butter Chicken With Orange Sauce


2 boneless, skinless chicken breasts
1 tablespoon plain flour
1 tablespoon cornflour
salt and pepper
1 egg, beaten
1 tablespoon brown sugar
2 teaspoons cornflour
Juice of 2 oranges
some butter
some olive oil
1 teaspoon grated orange rind
some raisins or other dried fruit


- Cut the breast lengthwise, about 3cm wide. Here, in Las Palmas, Mercadona sells it pre-cut (they call it "solomillo de pollo").
- Season the pieces with salt and pepper.
- On a plate, mix the 2 types of flour together.
- Coat the pieces of chicken with this mix.

- In a frying pan, heat a knob of butter and some olive oil.
- Dip the chicken pieces, one by one, into the beaten egg and shallow fry them in the pan on a medium-low heat (as a guide, mark 4 / 9). If the pieces are quite thick, you may have to fry them on the side a little to make sure the inside gets cooked.

- When they are golden brown, turn them over.
- I've never timed it, but I guess it'll take about 3-5 mins per side. Cooking is an art, so go with your gut feeling!
- While the chicken is being fried, grate or thinly cut some peel of an orange. Avoid the white part (called pith), as this will make the sauce bitter.
- Chop the peel into small pieces.
- Cut the oranges into halves, and squeeze them for juice.
- In a small saucepan, heat a little butter on a slow flame.
- Add a teaspoon of brown sugar.
- Since orange juice is rather sour, to avoid putting too much sugar, I normally add some dried fruit. I often use raisins as they are cheap and I always have some in the kitchen, but you can use your favourite, or leave it out altogether.
- Stir for a few seconds, then add the juice, but keep a little of the juice aside.
- Don't forget the chicken!
- Keep the juice on the fire while you tend to the chicken.
- Put 2 teaspoons of cornflour in a small cup. Add the remaining juice, a little at a time, stirring constantly.
- When the flour is completely dissolved, add it to the juice in the saucepan, again stirring it constantly. If you don't, it may get lumpy.
- Keep it on the fire until it thickens to a consistency you like.
- By now, the chicken ought to be cooked. Remove them to a plate.
- Pour the sauce over the chicken.

- You can serve it with a refreshing salad, some boiled potatoes and carrots, or whatever takes your fancy!
- Wallow in the compliments your guests will shower you with!


  1. It seems to be easy and tasty. I have to try!!!
    Congrats for your blog.

  2. Thank you, Olga! Yes, it isn't a difficult recipe - let me know how it turned out!


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