Rhubarb Curry Chicken

Homemade rhubarb marmalade gives curry chicken a sweet and tangy appeal. Use the leftover marmalade to spread on toast or serve with pancakes.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 560 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon salt
• ½ cup water
• 4 cups chopped rhubarb
• 4 skinless, boneless chicken breast halves
• 2 teaspoons grated orange zest
• 1 tablespoon curry powder
• 1 large orange, peeled and chopped

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.