*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.
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!!
This was excellent. I am really surprised at some of the negative reviews. If you are expecting an EAST Indian curry you will be disappointed. This is more of a West Indian curry and is sooooo tasty. I made a couple of modifications: I used peach apricot preserves since that is what I had on hand and I only used about 9oz. I also used Madras Curry Powder and doubled it. I used fresh ginger root about a tablespoon and I put in a couple of cloves of garlic. I also added potatoes and green and yellow peppers. Yummy!
I thought this turned out nice. I forgot to put in the pingh of ginger. I also thickened it with 2 tbls. of cornstarch mixed with 2 tbls. water. I took the chicken out and stirred the mixture in and let it cook on high for a bit to thicken the sauce up. I will have to try adding the coconut milk next time. We served it over rice.
I loved this chicken. I didn't have marmalade so I threw in a jar of kumquat jelly I was afraid that would make it too sweet ( smelled it while it was cooking) so I threw some Teriyaki sauce mustard and some other spices (can't remember what all now) on top. It came out great! I think even if I had left it the other way it would have been terrific! I served it over rice and my hubby and picky kiddos ate all of it!
Instant favorite! With just minimal adjustments this dish was perfect. I served it with carmelized onion naan over a bed of rice and quinoa. Lots of flavors here..I had fun as my wife tried to identify the different tastes in it without knowing the ingredients (she couldn't put her finger on the marmalade). The modifications I made are as follows: 1 250 ml jar marmalade 3 teaspoons curry powder and add 1 can coconut milk 1 hour before it is done. I did NOT find this dish too sweet or too spicy at all...just right. I will be making this many times over.
I used a store-bought marmalade and I think that contributed to the dish being waaay too sweet. In the end I added heaps of veggies (potatoes carrots ocra red peppers onions and garlic) and poured in a half cup of cream to thicken because it was watery and wasn't sure what I could eat it with (whether rice bread or noodle). My hubs didn't enjoy it though he finished it to encourage me. I like the idea of curry and fruit but maybe not something as tart as marmalade. Jackfruit or pineapple would be lovely.
Very tasty...we served it over linguine and some crushed red pepper! Cooked on low just shy of 6 hours chicken was perfect!
Rating: 1 stars
I followed the recipe and cooked the chicken on low for 7 hours and the result was very dry chicken and the sauce had basically evaporated and carmelized. I will not prepare this dish again and I had such high hopes!