Rhubarb Curry Chicken

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.

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Reviews (3)

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2

rascal

Aug. 5, 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 m..." See morey house."

0

mangomerle

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..." See more final product after cooking chicken in it!"

0

edesia

Sep. 4, 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..." See more with the flavors a bit to suit myself."