Florida Citrus Brings Flavor to the Dinner Table

You can’t think of Florida without thinking of citrus fruit. At one time Pinellas and Hillsborough County were mostly all citrus groves. Odds are that no matter where you live in either county, your home stands on what was once a grove.

We all think of citrus for breakfast, but its uses go beyond the morning meal. I love using citrus in my savory dishes and this chicken dish is an inexpensive and delicious way to enjoy some citrus in your diet.

The yogurt marinade in this tasty one-pot recipe flavors the chicken and also creates the base for the sauce.

Orange Basil Chicken Curry                         

Marinade:

• 1/2 cup plain yogurt
• 1/2 cup Florida orange juice
• Pinch salt
• 1 1/2 lbs boneless, skinless chicken breast, cut into small pieces (thighs work well with this too)

Orange Basil Curry Sauce:

•  3 tbsp butter
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 tsp red pepper flakes (if you want the flavor without the heat, omit this)
• 1 tomato, chopped
• 1/2 cup Florida orange juice
• 1/4 cup chopped fresh basil

1. In a large bowl, whisk together yogurt, orange juice and salt. Add chicken and turn to coat evenly. Cover and refrigerate for at least 1 hour or for up to 4 hours.
2. In a large skillet, melt butter over medium heat and add onion, garlic and pepper flakes. Cook, stirring for about 5 minutes or until onion becomes translucent.  Add tomatoes and cook for about 3 minutes, until tomatoes soften.
3. Add the marinated chicken along with the yogurt mixture. Stir to absorb some of the yogurt, then add the remaining orange juice and basil and bring to a boil. Immediately turn the heat down to a simmer and cook for an additional 10 to 15 minutes or until chicken is no longer pink inside.

Makes 4 large servings

Serving suggestion: Serve chicken and sauce over basmati rice. Accompany with wedges of naan bread (asian bread) to soak up the sauce.