Rhubarb Curry Chicken

This rhubarb curry chicken recipe makes a delicious meal with a homemade rhubarb marmalade, which gives the curry chicken a sweet and tangy appeal.

• 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
• 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
• 0.5 cup water

Recipe Instructions

Step 1

Put sugar and zest in a large saucepan. Add rhubarb and orange to a blender; purée until mostly smooth; transfer to the saucepan.

Step 2

Bring to a boil; reduce heat to medium-low and simmer until marmalade thickens, stirring occasionally, about 45 minutes. Let marmalade cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.

Step 3

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

Step 4

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

Step 5

Bake in the preheated oven until chicken is 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 marmalade over chicken.