Orange Curried Chicken

Orange Curried Chicken

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"An orange marmalade curry sauce gives this chicken its sparkling sheen."
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1 h servings 589 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).
  4. Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 109 Ratings

Most helpful positive review

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 tim...

Most helpful critical review

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 cook...

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 tim...

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 ...

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 en...

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 ...

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 i...

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.

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 hon...

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 w...

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 cooke...

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