Curry Chicken in Orange Skin


  • 3 oranges (cut in half)
  • 2-3 chicken breasts (depending on the size)
  • 3 teaspoons of Viking Caribbean Pepper Spice
  • 3 full tablespoons of grated cheese (Mozzarella or Cheddar)
  • 150g cream cheese or créme fraîche (for curry sauce)
  • 1 tablespoon of Viking Curry (for curry sauce)
  • 1 tablespoon of sugar (for curry sauce)
  • 5 tablespoons of milk or coffee cream (condensed milk) (for curry sauce)
  • 1 tablespoon of Viking Dam Hot pepper sauce (for curry sauce)
  • 1 pinch of salt


  1. Season the chicken breasts with the Viking Caribbean Pepper Spice, barbecue then indirectly at a temperature of 180 to 220 degrees Celsius and cut them into about 1 inch size cubes.
  2. In the meantime cut out the pulp of the oranges, leaving 1/4 inch of the pulp remaining in the orange skin.
  3. Mix all ingredients for the curry sauce and stir until smooth.
  4. Then add the cooled off chicken cubes to the sauce; fill the mixture into the orange skins and cover them with the grated cheese.
  5. Barbecue at a temperature of 160 degrees Celcius for 15 to 18 minutes.

This recipe can alternatively be prepared using an oven instead of a barbecue pot.

Serving size:(six servings)

Created by Frank Huhnke

German champion for professional barbecuing and owner of Frank Huhnkes Grill school in Germany.

For more information about Frank Huhnke: