READY IN 2¾ hrs

Rhubarb Curry Chicken

Read Reviews (3)

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

Directions

Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
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.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
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.

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.

—rascal

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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!

—mangomerle

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3 Ratings

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.

—edesia

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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.

Nutritional Information

Rhubarb Curry Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 560
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 0.8g 4 %
Cholesterol 61mg 20 %
Sodium 638mg 26 %
Potassium 611mg 17 %
Total Carbohydrates 112.1g 36 %
Dietary Fiber 3.9g 16 %
Protein 24.6g 49 %
** Sugars 105.6g
Vitamin A 5 %
Vitamin C 60 %
Calcium 18 %
Iron 15 %
Thiamin 10 %
Niacin 91 %
Vitamin B6 21 %
Magnesium 15 %
Folate 15 %

* 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.