Curry Marmalade Chicken Recipes

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CURRY CHICKEN MARINADE



Curry Chicken Marinade image

Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/3 cup vegetable oil
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
2 cloves garlic, grated
2 shallots, sliced
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Steps:

  • For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

ORANGE CURRIED CHICKEN



Orange Curried Chicken image

An orange marmalade curry sauce gives this chicken its sparkling sheen.

Provided by Wilma Scott

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

1 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
½ cup water
4 bone-in chicken breast halves, with skin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
  • Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
  • Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 54 g, Cholesterol 144 mg, Fat 21 g, Fiber 1.1 g, Protein 47.4 g, SaturatedFat 6 g, Sodium 768.7 mg, Sugar 48 g

BAKED ORANGE MARMALADE CHICKEN BREASTS



Baked Orange Marmalade Chicken Breasts image

These marmalade chicken breasts are easy to fix and your family will love them. Serve with rice and a side of vegetables for a memorable family meal.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h30m

Number Of Ingredients 9

4 split chicken breasts (bone-in)
Kosher salt (to taste)
Pepper (to taste)
1/2 cup sweet orange marmalade
2 teaspoons lemon juice
2 teaspoons Dijon mustard (or a whole grain mustard)
1 clove garlic (minced)
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder

Steps:

  • Gather the ingredients.
  • Line a baking pan with nonstick foil or spray with cooking spray.
  • Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.
  • In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
  • Coat the chicken pieces with the marmalade mixture.
  • Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. Heat the oven to 375 F.
  • Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.
  • Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes.

Nutrition Facts : Calories 302 kcal, Carbohydrate 28 g, Cholesterol 102 mg, Fiber 1 g, Protein 38 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 24 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

ORANGE MARMALADE CURRY CHICKEN



Orange Marmalade Curry Chicken image

An easy, change of pace recipe that tastes great! For a quick week-day dinner, I like to serve it with rice and a salad.

Provided by Denise in da Kitchen

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken thighs or 4 chicken drumsticks
butter
1/2 cup orange marmalade
1/2 cup warm water
1/2 teaspoon curry powder, to taste
salt and pepper, to taste

Steps:

  • Lightly flour chicken pieces.
  • Brown well in butter in frying pan.
  • Mix together marmalade, water, curry powder, salt and pepper.
  • Baste chicken well with this mixture.
  • Pour remaining mixture into frying pan with chicken.
  • Cover and cook for 30 minutes or until chicken is tender.
  • Remove cover for the last 5 minutes of cooking.

Nutrition Facts : Calories 348.6, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 114.5, Carbohydrate 26.7, Fiber 0.4, Sugar 24, Protein 30.4

CURRY MARMALADE CHICKEN



Curry Marmalade Chicken image

Make and share this Curry Marmalade Chicken recipe from Food.com.

Provided by DrGaellon

Categories     Curries

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves or 4 boneless skinless chicken thighs
1 (18 ounce) jar orange marmalade
1 1/2 teaspoons curry powder
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth

Steps:

  • Place chicken into a 4-qt slow cooker. Combine remaining ingredients and pour over chicken. Cook on low 6-7 hours or high 3-4 hours. Slice chicken into strips and return to sauce. Serve with rice.

LADY MARMALADE CHICKEN SALAD



Lady Marmalade Chicken Salad image

Provided by Aarti Sequeira

Time 40m

Yield 4-6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts (about 1 pound)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
3 tablespoons orange marmalade
1 medium shallot, minced
1 green apple, diced
1 cup red seedless grapes, halved
Juice of 1 lime
1 cup low-fat Greek yogurt, mixed well
1 tablespoon canola or peanut oil
1 teaspoon brown mustard seeds or cumin seeds
1 clove garlic, minced
2 teaspoons curry powder
2 tablespoons roasted salted cashews, chopped
Fresh cilantro leaves, for sprinkling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
  • Photograph by Lisa Shin

CHICKEN MARMALADE



Chicken Marmalade image

As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. -Joi Freeman Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon lemon-pepper seasoning, divided
1/4 teaspoon salt
1 large onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon garlic powder
2 tablespoons orange marmalade

Steps:

  • Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.

Nutrition Facts : Calories 281 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 522mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 18g protein.

CURRY CHICKEN



Curry Chicken image

This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

2 3-pound chickens
2 limes, juice and grated rind
1/2 cup vegetable oil
2 tablespoons butter (optional)
3 small onions, chopped
4 cloves garlic, minced
4 tablespoons curry powder
3 tomatoes, chopped, or 1/4 cup tomato sauce
1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color)
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 cups water

Steps:

  • Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
  • In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
  • Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
  • Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
  • Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

WEST INDIAN CURRIED CHICKEN



West Indian Curried Chicken image

This is a basic West Indian curried chicken recipe. Extremely easy to prepare and delicious with standard Caribbean fare. Peas and rice go great with it!

Provided by DANIELLE2877

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 8

Number Of Ingredients 8

3 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, diced
6 cloves garlic, minced
4 large potatoes - peeled and cubed
2 tablespoons salt
¼ cup Jamaican curry powder
hot pepper sauce to taste

Steps:

  • Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

Nutrition Facts : Calories 574.4 calories, Carbohydrate 36.6 g, Cholesterol 127.7 mg, Fat 31.4 g, Fiber 5.5 g, Protein 36.1 g, SaturatedFat 8.3 g, Sodium 1907.9 mg, Sugar 2.4 g

STICKY MARMALADE CHICKEN



Sticky Marmalade Chicken image

This is from BBC Good Food 40 Best Chicken Recipes

Provided by mezzanino

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way
  • Add stock, marmalade and thyme. Simmer for 5 minutes.
  • Remove the chicken and keep warm.
  • Boil the mixture to a syrup and pour over chicken.

MARMALADE CHICKEN



Marmalade Chicken image

Categories     Chicken     Fruit     Herb     Poultry     Marinate     Roast     Low Fat     Kid-Friendly     Orange     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 6

1/4 cup orange marmalade
1/4 cup fresh lemon juice
1/4 cup dry white wine
2 tablespoons low-sodium soy sauce
1/4 teaspoon dried thyme, crumbled
1 3-pound chicken, cut into 8 pieces

Steps:

  • Combine first 5 ingredients in large bowl. Remove any visible fat and excess skin from chicken. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally.
  • Preheat oven to 400°F. Place wire rack atop baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin side up on rack. Bake chicken 20 minutes. Turn chicken and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes.
  • Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes. Brush chicken with glaze. Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes. Serve.

CHIPOTLE-MARMALADE CHICKEN



Chipotle-Marmalade Chicken image

Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. -Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 400mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

INDIAN-STYLE CHICKEN WITH GINGER AND CURRY



Indian-Style Chicken with Ginger and Curry image

Categories     Chicken     Ginger     Sauté     Curry     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup chopped onion
1/4 cup bottled nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
4 skinless boneless chicken breast halves
1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
Plain nonfat yogurt (optional)

Steps:

  • Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
  • Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.

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From dinnerthendessert.com


10 BEST CHICKEN WITH ORANGE MARMALADE RECIPES | YUMMLY
2022-06-02 orange marmalade, chicken, thyme, cayenne pepper, brown rice and 9 more Basil Pesto Turkey With Citrus Sauce Shady Brook Farms fresh basil, Shady Brook Farms® Turkey Breast Tenderloins, extra-virgin olive oil and 7 more
From yummly.com


STICKY MARMALADE CHICKEN - FARMERSGIRL KITCHEN
2016-06-11 Heat the oven to 200C. Place the chicken in a roasting tin and roast for 15 to 20 minutes, test with a skewer to see that the juices run clear. While the chicken is roasting, pour the marinade into a small pan and bring to the boil, simmer until it has reduced by a third. Serve the chicken sliced with some of the sauce, salad and potato wedges.
From farmersgirlkitchen.co.uk


20-MINUTE MARMALADE CHICKEN RECIPE | FOODAL
2020-12-18 Add marmalade mixture to pan and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Taste and season with additional salt and pepper, if desired. Return chicken to the pan and turn to coat well with sauce. Serve warm, with extra sauce from the pan on the side for dipping if desired. Prep Time: 7 minutes.
From foodal.com


LIME & LEMON MARMALADE CHICKEN {RECIPE} - KITCHEN FROLIC
2014-03-01 Preheat the oven to 400 degrees F. Line a roasting pan with baking paper. In a small pan, gently warm the marmalade so that it softens up and is easy to stir (but not too runny!) Mix the marmalade and whole-grain mustard with some salt and pepper in a large bowl. Add the chicken and coat the chicken well with the marmalade-mustard mix.
From kitchenfrolic.ca


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