I followed the basic recipe, but made the following adjustments: I didn't have orange marmalade, so I substituted the apple jelly I had on hand, and instead of the water, I used the same amount of orange juice. I added about 4 cloves of garlic, a tsp. of soy sauce and increased the curry to 2 1/2 T (red curry). I chopped chicken breasts into bite sized pieces and added green peppers and pineapple chucks (I used a smallish baking dish so that the liquids pretty much covered the meat, as was suggested) and baked for 30 minutes. Over rice. Fabulous dish!

Reviewed On: Jul. 21, 2008

Loved it! Served for Christmas dinner and everyone raved. A little less oil would probably be better. Tasted very "Italian" and flavorful.

Reviewed On: Jan. 2, 2007