Rhubarb Curry Chicken Recipe - Allrecipes.com
  • READY IN hrs

Rhubarb Curry Chicken

Recipe by  

"A sweet curry dish that goes great with rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs 45 mins

Footnotes

  • 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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Reviews More Reviews

Aug 05, 2012

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.

 
Jun 12, 2014

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. Next time I will reduce the sugar and add in a couple of tablespoons of oj concentrate to adjust for that. We used thighs, our preference, and they turned out beautifully. Served with rice noodles and an Asian salad and it made for a really lovely meal.

 

6 Ratings

May 26, 2014

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.

 
Jun 06, 2013

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.

 
Apr 14, 2013

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!

 
Sep 04, 2012

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.

 

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Nutrition

  • Calories
  • 560 kcal
  • 28%
  • Carbohydrates
  • 112.1 g
  • 36%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 638 mg
  • 26%

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

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