Rhubarb Curry Chicken

Rhubarb Curry Chicken A sweet curry dish that goes great with rice.

Ingredients

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

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 30 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.

  • Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.

  • 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.

Per Serving: 560 calories; protein 24.6g; carbohydrates 112.1g; fat 2.9g; cholesterol 60.8mg; sodium 637.8mg. The nutrition data for this recipe includes the full amount of the marmalade ingredients. The actual amount consumed will vary.