rhubarb-curry-chicken

Rhubarb Curry Chicken

6 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 45 m
suzy
Recipe by  suzy

“A sweet curry dish that goes great with rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (6)

Rate This Recipe
rascal
2

rascal

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.

Dutchgirl
0

Dutchgirl

We were looking for a way to use up an abundance of rhubarb and stumbled across this. It's a very nice recipe, though a bit sweet for our tastes and we'd like more of a stronger orange flavor. Next time I will reduce the sugar and add in a couple of tablespoons of oj concentrate to adjust for that. We used thighs, our preference, and they turned out beautifully. Served with rice noodles and an Asian salad and it made for a really lovely meal.

Ophelea
0

Ophelea

I'd been looking for something to do with rhubarb that wasn't a desert. This was fantastic! It was a big hit with the family. However, I do suggest cutting the sugar in half; it's much too sweet.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 560 cal
  • 28%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 112.1 g
  • 36%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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