Reviewed: Apr. 16, 2012

Fantastic, full of flavor and super easy! I always double the sauce and eat it over rice.

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Reviewed: Feb. 17, 2012

This was nice, but way too bitter for me or my kids. We had to sprinkle quite a bit of sugar over it to make it tolerable. We don't like marmalade, but I thought this might be a good way to use up some that I had. Maybe it depends on your marmalade.

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KALEN

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Northwich, Cheshire, England, U.K.

Reviewed: Jan. 26, 2012

Made this in the crockpot.......I advise not adding any water if you cook it in the crock and only add the amount of curry called for. Would be great with broccoli as well!

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JMYork

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Reviewed: Oct. 12, 2011

I loved this as did my guests. I found there was way too much water and I had used only about 1/2. I boiled up the sauce to reduce it a bit and served on the side so it worked out okay. I also increased the curry a bit, added a few grains of sea salt and small shake white pepper.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Sep. 2, 2011

I also used a bit of soy sauce instead of adding salt. I used boneless, skinless chicken and overcooked it, so it was tough (my fault!). The sauce was delicious!

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SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

Reviewed: May 30, 2011

I made this tonight for dinner and it was a big hit with the family. Next time I make it I will not add any water at all as we found the sauce very watery and I will definitely increase the amount of curry. Thanks for posting this yummy recipe!

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baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 12, 2011

This recipe was so easy! Because I'm not use to cooking with curry, I was conservative and only used 1tsp instead. Next time, I will use more.

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CitiHost

Reviewed: Mar. 10, 2011

This is such a simple recipe and it's very good. I took the advice of another review and saved a lot of money by using apricot preserves instead of orange marmalade. Served over couscous with steamed broccoli. A really easy way to spice up some chicken without a lot of spicy. I used skinless, boneless chicken tenders. Adding garlic or red pepper flakes might be a nice addition. The chicken is sweet, but I wouldn't mind a little kick.

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alyssainnashville

Cooking Level: Beginning

Home Town: Burlington, Kansas, USA

Living In: Nashville, Tennessee, USA

Reviewed: Mar. 4, 2011

This was good. Wanted curry, but found out I could use the rest of my marmalade in my fridge (bought for a different recipe years ago...). I know I used more than a 1/2 c water b/c I wanted to have enough sauce. Added a Tbsp of cornstarch in hopes it would thickening when cooling from the oven. not so much. Flavor was good. a great balance between Orange and curry. added about 1/2 tsp of garlic and a few dashes of soy sauce as recommended. Was good, but not out of this world. Would make if I was in a bind, but I don't have marmalade on hand as a staple.

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