"A sweet curry dish that goes great with rice." — suzy
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orange, peeled and chopped
grated orange zest
skinless, boneless chicken breast halves
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 meal in my house.
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 and a carrot - simmered it all until the chicken was cooked. Added a bit of splenda brown sugar blend and regular splenda until it was a flavour that we liked - not too much though.
Next time I'll add more carrot and any other vegetables that I have on hand. Definitely a keeper.
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 flavor in final product after cooking chicken in it!
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 and play with the flavors a bit to suit myself.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 26
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