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Curry Citrus Chicken Recipe

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To brighten dark midwinter days, Marcy Hall relies on her mouth-watering microwave chicken with its sunny splash of citrus and warm dash of curry. “The thick sauce is also great served over rice,” adds the Visalia, California cook.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 20 min.

Ingredients

4 boneless skinless chicken thighs (4 ounces each)
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon poultry seasoning
1-1/2 teaspoons cornstarch
1 tablespoon water

Directions

Place the chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce, curry powder, cumin and poultry seasoning; pour over chicken.
Cover and microwave on high for 3 minutes; turn chicken over. Cover and microwave 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180°. Remove chicken and let stand for 1-2 minutes.
Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve with chicken. Yield: 4 servings.

Curry Citrus Chicken published in Light & Tasty February/March 2006, p51

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