Aunt Harriett's Orange Curry Chicken
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Notes Aunt Harriett's Orange Curry Chicken Preparation
Sprinkle chicken pieces with curry powder; rub curry into meat. Put chicken in small baking dish, skin side down. Combine orange juice, honey and mustard in small saucepan, simmer, stirring occasionally, until blended. Pour sauce over chicken and bake at 375? for 30 minutes. Turn chicken and continue baking 20 minutes longer or till tender.
Remove chicken to serving platter; keep warm. In small saucepan combine cornstarch and water; stir in pan juices from chicken. Cook and stir till thick and bubbly. Add orange pieces; heat 1 minute more then pour sauce over chicken on platter or serve separately to be ladled over mashed potatoes.
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Aunt Harriett's Orange Curry Chicken Reviews
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Made this tonight and it was great ! Made as written, with only a couple changes. We are big curry fans, so I incresed curry powder to 1 tsp, and then used the last 5 minutes of cooking to switch the oven to broil to get a nice caramelization on the top of chicken breasts. One note, I did use skinless breasts as indicated in the ingredient list, however the directions state 'skin side down' in one section, so wondering if this recipe was originally written for skin on chicken. Either way, the overall taste was great, and I think it would be good skin on or skinless. No picture here, so I added one for you.
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You may want to double the sauce to have enough for the mashed potatoes! [I posted this recipe.]
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