Reviewed: Feb. 19, 2008

We really enjoyed. I used about a tbsp of soy sauce instead of salt and I added a can of crushed pineapple to give it less of the orange marmalade taste since I am not big on it. I will make this again.

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Elaine E.

Cooking Level: Expert

Living In: Gum Spring, Virginia, USA

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Reviewed: Feb. 18, 2008

this was very good. I made it with apricot preserves and actually put it over some mahi mahi fish. I then put it in foil and put it on the grill. the flavor was excellent. I put the remaining sauce over grilled vegetables. I would make this again.

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special lady

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Reviewed: Feb. 18, 2008

I just made this for dinner tonight and it was great! As others suggested, I used soy sauce in place of water and salt, used pork chops instead of chicken, and only needed to bake it 30 mins. (max - could have gone less even). Served over brown rice with veggies. VERY easy, quick, and delish!

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short4j

Cooking Level: Intermediate

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 18, 2008

I make something similar. Only I add a small bottle of bbq sauce & 1 tsp. minced garlic, along with the orange marmalade.(I omit the curry) I also cook the chicken and the sauce in the slow cooker for 6 hrs. Serve over rice.

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Leslie

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Jan. 21, 2008

Very sweet and delicious; tried it with a box of rice this time around, but think next time I'll try cous cous. I wonder if anyone has a suggestion for keeping the leftovers from getting so soggy?

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mandyld

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 6, 2007

I'm so sorry, I thought this was one of the worst things I ever made. Maybe I did something wrong since it does have several positive reviews. My husband seemed to like it, however I thought it was terrible. So sorry :(

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kelly1097

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Reviewed: Feb. 26, 2007

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.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 25, 2007

This was a tasty and simple meal. The preparation was easy. I marinated the chicken in the sauce and baked for about 30 minutes. The next night I put the leftover chicken into quesadillas with fried onion, cheese and mango-lime salsa. This was well received as well!

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Jennifer

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Reviewed: Aug. 10, 2006

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!

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Anj

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Reviewed: Jul. 23, 2006

Wow, what a great recipe! I varied it a bit: I added cilantro since I had a ton in my garden and instead of baking I grilled the chicken. I also put a bit of lime juice on top of the chicken immediately after putting it on the grill. What an amazing flavor adventure!! I paired it was a mango salsa and chili-lime corn on the cob. This has to be some of the best chicken I have had in a long time!!!

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Deanna

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Jan. 30, 2006

I got the comment - "You have to make this again!" from my kids, so I know it was a hit. I used cooked frozen skinless chicken breasts which I thawed first in a pan until they were almost cooked through. Then I baked them with the sauce for only 30 min. so not to dry out. I took the advice to replace the water and salt with soy sauce and served with white rice. Thanks for an easy meal that is so good!

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in da wings

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Reviewed: Oct. 25, 2005

There definitely wasn't enough flavor in this dish. I thought the orange marmelade and curry sounded like a great combination, but I was very dissapointed. I won't be making this again. I plan to pull the chicken and make it into a soup instead.

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JMCCREAR

Cooking Level: Beginning

Home Town: Centreville, Maryland, USA

Living In: Hockessin, Delaware, USA

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Reviewed: Aug. 28, 2005

Very tasty for so few ingredients. I used thighs (with skin) and it was fine. Will try it with boneless, skinless breasts next time. It was delicious the next day too. Great recipe!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Aug. 25, 2005

FABULOUS! I mixed a hot curry powder with the sweet orange marmalade - - what a perfect combination. This glaze would be fantastic over salmon or pork, too. I served it with a side dish of honey carrots, which also went well with the curried sauce. Thank you, Wilma, for a wonderful recipe.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 12, 2005

It tasted good, was easy to make. Nothing too fancy or gourmet about it. Middle of the week type of dish.

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JOLIEOLI

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 12, 2005

Added about a tsp of fresh garlic, about 1/2 tsp dried red pepper flakes for spice, and 1/2 tsp more salt. I also recommend using skinless legs, thighs, or other dark meat pieces...the breast was just a little too dry w/out marinading prior to cooking (even after basting while cooking) for my tastes. Will definitely make dish again.

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JENNJL1

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Reviewed: Feb. 10, 2005

This dish hit the spot for my family. Used boneless skinless chicken breasts and substituted soy instead of water. Super simple to whip up and the sweet sauce goes well over rice.

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NOKAOI

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 3, 2005

I thought this chicken was yummy. I used skinless, thinly sliced chicken breasts. I omitted the water all together, and added 1/8 cup of soy sauce, and 2 minced garlic cloves for 2 breasts, and served it over rice. This glaze or sauce would also be delicious on baked ribs.

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sandstone

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Reviewed: Jan. 29, 2004

The flavor of the chicken is very nice, but the sauce by itself is VERY sweet and a little overpowering on white rice. I used boneless breast and had to bake longer than instructed. This is definitely quick and easy to throw together, though. The curry gives a nice kick. I might make this again in a pinch.

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2003

Very good! I used individually frozen (boneless and skinless) chicken breasts. Since they usually make quite a bit of juice when baked, I decreased the amount of water in the recipe. Also, I halved the recipe since I was only cooking 2 breasts. To seperate the 2 breasts from the plain one I was baking for my kids, I used foil. This kept the sauce right on the chicken, instead of spreading out through the pan. I served it with couscous, but had so much sauce left, I wished I had used white rice. The sauce would have been great over it. The chicken stayed very moist and had a nice appearance. I will be making this again!

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Cook4mycrew

Cooking Level: Expert

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Orange Curried Chicken

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