Rating: 4.09 stars
113 Ratings
  • 5 star values: 56
  • 4 star values: 31
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 7

An orange marmalade curry sauce gives this chicken its sparkling sheen.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.

  • Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).

  • Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Nutrition Facts

589 calories; protein 47.4g; carbohydrates 54g; fat 21g; cholesterol 144mg; sodium 768.7mg. Full Nutrition
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Reviews (84)

Most helpful positive review

Rating: 4 stars
02/27/2007
Very good for a quick and easy curry dish. To shorten the baking time I cut boneless skinless chicken into strips. If you're going to do that reduce the amount of water since it has less time to thicken. Some have said the dish was too sweet and that can be countered by using an imported marmalade which is usually less sweet than American marmalade. Read More
(36)

Most helpful critical review

Rating: 3 stars
02/18/2008
I make something similar. Only I add a small bottle of bbq sauce & 1 tsp. minced garlic along with the orange marmalade.(I omit the curry) I also cook the chicken and the sauce in the slow cooker for 6 hrs. Serve over rice. Read More
(6)
113 Ratings
  • 5 star values: 56
  • 4 star values: 31
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 7
Rating: 4 stars
02/26/2007
Very good for a quick and easy curry dish. To shorten the baking time I cut boneless skinless chicken into strips. If you're going to do that reduce the amount of water since it has less time to thicken. Some have said the dish was too sweet and that can be countered by using an imported marmalade which is usually less sweet than American marmalade. Read More
(36)
Rating: 5 stars
08/10/2006
Delicious.. I too altered the recipe somewhat: used boneless skinless breasts baked for 30 minutes also I cut the water down to less than 1/4 cup and used about a tablespoon of soy sauce and 1 teaspoon of jarred minced garlic. I didn't cover the dish in the oven and probably should have as basting didn't actually seem necessary and I could have left it go. Having a penchant for spicier foods I think I could increase the amount of curry next time or add a few other spices to kick it up a notch. Great idea for chicken! Read More
(30)
Rating: 4 stars
06/23/2003
I took some liberties with this recipe and still it turned out to be very tasty. I substituted apricot preserves for the marmalade and curry powder for the paste. It was very good! My family enjoyed it with steamed rice. Thanks. Read More
(20)
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Rating: 5 stars
06/23/2003
Very good! I used individually frozen (boneless and skinless) chicken breasts. Since they usually make quite a bit of juice when baked I decreased the amount of water in the recipe. Also I halved the recipe since I was only cooking 2 breasts. To seperate the 2 breasts from the plain one I was baking for my kids I used foil. This kept the sauce right on the chicken instead of spreading out through the pan. I served it with couscous but had so much sauce left I wished I had used white rice. The sauce would have been great over it. The chicken stayed very moist and had a nice appearance. I will be making this again! Read More
(15)
Rating: 5 stars
07/23/2006
Wow what a great recipe! I varied it a bit: I added cilantro since I had a ton in my garden and instead of baking I grilled the chicken. I also put a bit of lime juice on top of the chicken immediately after putting it on the grill. What an amazing flavor adventure!! I paired it was a mango salsa and chili-lime corn on the cob. This has to be some of the best chicken I have had in a long time!!! Read More
(11)
Rating: 5 stars
02/10/2005
This dish hit the spot for my family. Used boneless skinless chicken breasts and substituted soy instead of water. Super simple to whip up and the sweet sauce goes well over rice. Read More
(11)
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Rating: 4 stars
04/12/2005
Added about a tsp of fresh garlic about 1/2 tsp dried red pepper flakes for spice and 1/2 tsp more salt. I also recommend using skinless legs thighs or other dark meat pieces...the breast was just a little too dry w/out marinading prior to cooking (even after basting while cooking) for my tastes. Will definitely make dish again. Read More
(10)
Rating: 5 stars
08/25/2005
FABULOUS! I mixed a hot curry powder with the sweet orange marmalade - - what a perfect combination. This glaze would be fantastic over salmon or pork too. I served it with a side dish of honey carrots which also went well with the curried sauce. Thank you Wilma for a wonderful recipe. Read More
(10)
Rating: 5 stars
01/30/2006
I got the comment - "You have to make this again!" from my kids so I know it was a hit. I used cooked frozen skinless chicken breasts which I thawed first in a pan until they were almost cooked through. Then I baked them with the sauce for only 30 min. so not to dry out. I took the advice to replace the water and salt with soy sauce and served with white rice. Thanks for an easy meal that is so good! Read More
(8)
Rating: 3 stars
02/18/2008
I make something similar. Only I add a small bottle of bbq sauce & 1 tsp. minced garlic along with the orange marmalade.(I omit the curry) I also cook the chicken and the sauce in the slow cooker for 6 hrs. Serve over rice. Read More
(6)