Orange Curried Chicken

SUBMITTED BY: Wilma Scott PHOTO BY: Mallinda

"An orange marmalade curry sauce gives this chicken its sparkling sheen."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
1/2 cup water
4 bone-in chicken breast halves, with skin

READ REVIEWS (50)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

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REVIEWS

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Reviewed on Feb. 26, 2007 by Mallinda

Very good for a quick and easy curry dish. To shorten the baking time I cut boneless, skinless chicken into strips. If you're going to do that, reduce the amount of water since it has less time to thicken. Some have said the dish was too sweet, and that can be countered by using an imported marmalade, which is usually less sweet than American marmalade.

13 users found this review helpful

Reviewed on Aug. 10, 2006 by Anj

Delicious.. I too altered the recipe somewhat: used boneless skinless breasts, baked for 30 minutes, also I cut the water down to less than 1/4 cup and used about a tablespoon of soy sauce and 1 teaspoon of jarred minced garlic. I didn't cover the dish in the oven and probably should have, as basting didn't actually seem necessary and I could have left it go. Having a penchant for spicier foods, I think I could increase the amount of curry next time or add a few other spices to kick it up a notch. Great idea for chicken!

12 users found this review helpful

Reviewed on Jun. 22, 2003 by SHURMAY

I took some liberties with this recipe, and still it turned out to be very tasty. I substituted apricot preserves for the marmalade and curry powder for the paste. It was very good! My family enjoyed it with steamed rice. Thanks.

9 users found this review helpful

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