Reviewed: Oct. 22, 2012

My husband said this was the best chicken I have ever fixed and that's after 43 years. I fixed it pretty much the way it reads. We got home late from work so it was well pased ready and it was still very good. Served it with rice and sautéed spinach on the side. I have been more impressed with some of my other chicken dishes but they were a world more work. This takes the easiest and best record.

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Reviewer:

Kath

Reviewed: Oct. 14, 2012

Good starting point for orange-flavored curry chicken. As others have said, it is too sweet and needs more spice heat. I like that it is low in fat. I added steamed green beans to it just prior to serving with Balsamic rice and Nam bread.

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Reviewer:

NanaCooks

Reviewed: Sep. 11, 2012

Pretty tasty. I increased the cayenne pepper by about 1/4 teaspoon and next time would probably decrease orange marmalade to 8-10 ounces. I also added onion and bell pepper at the beginning along with the chicken, and after 3 hours on high, I added broccoli, mushrooms, and a half can of coconut milk. Served over brown rice.

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Reviewer:

KMD

Reviewed: Jul. 15, 2012

We make this many times I usually develop the sauce and add green pepper or pea pods.Serve over a bed of brown rice with juice yummy.

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Reviewer:

butterfly_Queen

Cooking Level: Intermediate

Living In: Martinsburg, West Virginia, USA

Reviewed: May 21, 2012

My husband nor I enjoyed this dish. I can't even remember why. I will not make it again!

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Reviewer:

Faith Rickett

Cooking Level: Beginning

Home Town: Sanford, Michigan, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: May 14, 2012

The sauce was flavorful and smelled wonderful while it was cooking, but the chicken came out very dry.

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Reviewer:

Bocamom

Reviewed: Feb. 15, 2012

Yummy. A little on the sweet side, but has a nice kick from the cayenne. I added the coconut milk as well. But, I'd like to try it without and compare.

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Reviewer:

MRYMGN

Cooking Level: Intermediate

Home Town: West Haven, Connecticut, USA

Living In: Bainbridge, New York, USA

Reviewed: Jan. 27, 2012

This was a terrific recipe!! I did make some tweeks. I used a 3lb bag of frozen chicken breast tenders - skinless/boneless. I also used a jar of mango chutney because I did not have orange marmalade on hand. I added 1/2 cup orange juice, 1 tsp chopped garlic and 1 onion chopped. I also upped the ginger from a pinch to 1/2 tsp. Then1/2 hour before I was ready to serve I added 1 can of coconut milk, 1/2 cup chunky peanut butter and 2 cups instant rice because there was a lot of liquid in the pot. It was one of the best dishes ever. My whole family loved it. The kids (ages 7 and 9) really liked it and my husband said it was one of his new favorites. I can't wait to try it with the Orange Marmalade next time. Thanks for a great recipe!!

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Reviewer:

MNCookinGal

Cooking Level: Expert

Reviewed: Jan. 21, 2012

Made with apricot jam as I can lots of that and 1 cup of chicken stock as I only used 8oz container or jam. After 5 hours on low took chicken out , put 2 teaspoons of corn starch mixed with cold water and mixed and returned chicken for another 30 minutes. Very flavorful without being overpowering. Husband loved it.

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