Orange Curried Chicken Recipe -
Orange Curried Chicken Recipe
  • READY IN 1 hr

Orange Curried Chicken

Recipe by  

"An orange marmalade curry sauce gives this chicken its sparkling sheen."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


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

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.


109 Ratings

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!

Jun 22, 2003

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 enjoyed it with steamed rice. Thanks.

Jun 22, 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!

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!!!

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.

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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  • Calories
  • 589 kcal
  • 29%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 47.4 g
  • 95%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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