Rochester Orange Curry Chicken
Orange Curry Chicken is a sweet and savory baked chicken recipe featuring orange marmalade, Dijon mustard, honey, lemon juice, and curry powder. Based on a recipe my wife copied from Beyond Chicken Soup, Jewish Home Auxiliary Cookbook, Rochester, New York, we adapted the original recipe by substituting boneless a kilo of pargit (chicken thighs) for the 6 bone-in chicken thighs it originally called for and adjusted the ingredient quantities accordingly. The result is a naturally gluten free recipe that's relatively easy to prepare.
Equipment
- 1 sauce pan
- 1 set of measuring spoons
- 1 measuring cup
- 1 knife
- 1 spoon
Ingredients
- 1.25 cups orange marmalade
- 10 oz Dijon mustard
- 5 tbsp honey heaping tablespoons
- 3¾ tsp lemon juice 1 tablespoon + ¾ teaspoon
- 3¾ tesp curry powder 1 tablespoon + ¾ teaspoon
Instructions
- In a small saucepan, mix marmalade, mustard, honey, lemon juice, and curry powder. Simmer 5 minutes.
- Spray a 9 × 13 pan with non-stick cooking spray. Put chicken in pan and pour sauce over chicken.
- Bake at 350°F (180°C), covered, for 30 minutes. Uncover and bake for about 10 more minutes, basting occasionally.Although 350°F is technically 177°C, most ovens are set in 5°C or 10°C increments, so 180°C is the standard recipe equivalent.