Rhubarb Curry Chicken

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suzy 0

"A sweet curry dish that goes great with rice."
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2 h 45 m servings 560 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 112.1g
  • 36%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 638 mg
  • 26%

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.


  • Prep

  • Cook

  • Ready In

  1. Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
  2. Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
  3. Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
  4. Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
  5. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marmalade ingredients. The actual amount consumed will vary.


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This recipe was amazing! My husband doesn't like curry and he finished his plate and was looking for more. I did decrease the amount of sugar a little. It will definitely become a regular mea...

We were looking for a way to use up an abundance of rhubarb and stumbled across this. It's a very nice recipe, though a bit sweet for our tastes and we'd like more of a stronger orange flavor. ...

I changed the recipe quite a bit, but four stars for the idea of making a chicken rhubarb curry. I added onion and fresh garlic, and fried with the chicken pieces. Added curry powder, rhubarb a...

I'd been looking for something to do with rhubarb that wasn't a desert. This was fantastic! It was a big hit with the family. However, I do suggest cutting the sugar in half; it's much too sweet.

2 cups of sugar was just too much for me to fathom so I halved the sugar and it was not missed at all. Used frozen rhubarb from last summer and an orange that was on its last legs. Excellent fla...

Very good! A bit sweet for me, so next time I wil try adding some garlic cloves and perhaps rosemary to kick up the savory. I may have used too mild a curry powder as well. Will make again an...

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