Reviewed: Jul. 2, 2009

Wonderful recipe and very simple to prepare. I added an extra tsp of curry and coated the chicken in flour. I also added chunks of potatoes, a few onions and 2 tsp of minced garlic. I cooked it on low for 4 1/2 hours and then added a can of coconut milk to make the sauce creamy. Everyone in my family loved it except for one of my sons who "doesn't do anything with oranges"...boy did he miss out!! We served it over steamed rice with corn on the side. The only change I will make next time is to add a bit of cornstarch to thicken the sauce just a wee bit. 5 hours was definitely enough time...any longer than 5 1/2 and I think it may dry out the chicken.

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mmmspicy

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

I give this recipe 5 stars but only AFTER I made the changes suggested here in the comments (and BOY have I learned to read the comments!!!). I already knew that my family LOVES anything with curry, so I used 2 1/2 tsp curry powder. I used only 9 oz of orange marmelade. Also, I used 1 can of Lite Coconut Milk. To thicken the sauce, I added 3 T of cornstarch to 3 T cold water and mixed it and then added it to the sauce to thicken. I served this over basmati rice and WOW is it delicious!!!

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Mrs. U

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

In the end I really enjoyed this recipe, but I did make few changes to it - the cooking times and proportions were perfect, but I decided to add more stuff - green peppers, ginger and some coconut cream to make it a sweeter/spicy curry. Overall, curries should have some flexibility - add a little or a lot of many things to suit your moods and this recipe is perfect for that!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jun. 1, 2009

I did not like this recipe. I wont be making it again.

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Vanessa

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Reviewed: May 14, 2009

ok. whenever I see such a well reviewed recipe that I think is terrible I generally assume I screwed up somewhere. maybe that is the case here, but this turned out awful for me. The chicken was barely edible.. very tough and dry, the sauce was unusable. Perhaps all due to too high of temp on my slow cooker. I cooked medium temp for about 4 hours. What I did taste I did not like the orange flavor and thought it was too spicy and I generally like hot things. We did not end up eating it and I am trying to salvage the chicken tonight. It is probably pointless as the chicken is flavorless on the interior (the outside was blackened with the sauce and had all the flavors) and too dry to really eat. I won't be making this again.

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Carol

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 5, 2009

Dredge the chicken and use the coconut milk as others have recommended. Do not use rounded or generous scoops of spices or this recipe will quickly become out of whack and overly spicy. (But then again, maybe you like a little extra spice. I do not.)

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DaniMast

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Reviewed: Apr. 29, 2009

Thanks for sharing this recipe. My husband, who can be very picky about his curry, loved it! I followed others' suggestions, and this is how I modified the dish. Dredged the chicken in flour with salt and pepper (also cut up the chicken into bite-sized pieces). Used half of an 18oz jar of marmalade. It was still a bit too orange-y for my taste so I know to use less next time. Used 2 tsp curry powder (a bit more next time - we love stronger curry flavor). Used only 1/4 tsp of cayenne, and I'm glad I did because it had just enough kick and wasn't too spicy for my kids. Added half a can of coconut milk the last half hour. The dish came out creamy and had so many layers of flavor in it. My husband said it's a definite repeat!

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HBmom

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Reviewed: Apr. 25, 2009

I loved this recipe, i love orange flavor which this had the perfect amount of. I took the advice & added a can of coconut milk at the last hour or so of cooking, i also added a dash of ground ginger. Next time i will add more curry.

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Angela

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Mar. 31, 2009

My 2 year old and I enjoyed this chicken, but my husband thought it was too sweet. I even made sure to buy unsweetened marmalade. If you don't have a sweet tooth, you might find this recipe too sweet. Give it a try though it's easy and the chicken will be super tender and flavourful!

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MIKALA79

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Reviewed: Mar. 16, 2009

This was a really great recipe...the only proble I had with it was the sauce was too thin...and I didn't have time to thicken it when dinner was served. But I had leftovers and I tweeked the recipe and it was really good. I just pulled the chicken I had apart then thickened the sauce added a bit more curry and marmalade and simmered it for a few minutes and served it over brown rice, really good.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Mar. 15, 2009

A definite recipe to repeat! So simple, cheap, and DELICIOUS! I wish the broth were thicker, but I served the chicken over rice and poured the broth over both, allowing the rice to soak it up.

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Bruce W Cory

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Reviewed: Mar. 15, 2009

I liked the flavor of this, but I found myself wishing the sauce was a little thicker. I served it over brown rice and would have liked it more if it had clung some to the rice. Nevertheless, it's a good dish, and easy to prepare.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 11, 2009

My family really liked this. My husband likes curry, and I appreciate it when it's subtle. This satisfied us both. I too added coconut milk, and will make this again because it's so easy.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jan. 4, 2009

This was FANTASTIC. I added half a can of coconut milk and used curry paste instead of powder, then served it on top of some basmati rice that I cooked with the remaining coconut milk & chicken broth I had left from cooking the chicken. It's got some great flavors, sweet & spicy with just a touch of heat. I'm adding this to my favorite slow cooker recipes!

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jessi

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Reviewed: Dec. 16, 2008

This is pretty good, a little to orange peely for me though, I didn't get to try the can of coconut milk because I forgot to get it at the store, maybe that takes it away and evens out the flavors cuz the orange over peels over power it, i'll make again though cuz my sister and dad loved it. I probably will try halving the marmelade though

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GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Dec. 5, 2008

This is a pretty easy recipe and I liked it a lot. However, I made some minor changes. I doubled the chicken stock and by the way, it was still spicy. I love spicy, so I did not mind. Next time I will not double the stock. I thought I needed to since I was using extra chicken. It was the perfect blend of sweet and spicy in my opinion. I added the cornstarch (1 TB) to make the sauce thicker. I also added fresh basil and the juice of half a lemon. It REALLY made the sauce come alive!!!! I served this over orzo pasta with steamed broccoli. It was all so good together. The broccoli was fab in this sauce. I love this recipe b/c it was not full of fat and creaminess like a lot of slow cooker recipes. If you don't like spicy, you should still try this and just cut the cayenne in half. I did it with the full amount and my husband still liked it although he usually won't eat spicy food. I felt like this was a fun way to cook the chicken while getting an extremely healthy veggie incorporated, too.

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Nov. 23, 2008

Good flavor, but the chicken was dry. Husband didn't enjoy the strong orange flavor, so I got all the leftovers.

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LROMSLO

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Reviewed: Oct. 21, 2008

I love anything curry, but apparently not mixed with marmalade. Not sure if I did something wrong, but this really was not good. In fact, it was pretty funky tasting. Husband was not a fan either.

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Sarah W

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Reviewed: Sep. 15, 2008

This one's a keeper. I've made it twice now - once with just breasts and once with skinless leg thigh portions. Both were good but the dark meat turns out moister. I did follow one piece of advice offered by another reviewer and that was to dredge the chicken in flour before placing in the crock pot. I think this helps to thicken the sauce a bit. I also added some chopped onion and sliced red bell pepper to the dish. We will no doubt be having this one again.

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Ima Cook

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Reviewed: Sep. 11, 2008

The chicken was a little bland and I just felt like it needed a little something more. The sauce runny. It was ediable, but I probably will not make it again.

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Krys D.

Cooking Level: Intermediate

Home Town: Kaiserslautern, Rheinland-Pfalz, Germany

Living In: Fayetteville, North Carolina, USA

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Slow Cooker Marmalade Curry Chicken

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