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To brighten dark midwinter days, Marcy Hall relies on her mouthwatering microwave chicken with its sunny splash of citrus and warm dash of curry. “The thick sauce is also great served over rice.”—March Hall, Visalia, California
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 chicken thigh with 4-1/2 teaspoons sauce equals 182 calories, 8 g fat (2 g saturated fat), 76 mg cholesterol, 366 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.
Originally published as Curry Citrus Chicken in Light & Tasty February/March 2006, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 27, 2012 by jwasson
I did not like the sauce for this. Sorry.
Reviewed on Jan. 18, 2012 by Lisa2025
My family enjoyed this one! I prefer the stove-top method to microwave though.
Reviewed on Jul. 22, 2011 by natnow101
I didn't use curry because I didn't have it and it was horriable!
Reviewed on Jun. 11, 2009 by Auntiebetty
I don't care for the texture of microwaved chicken, so I prepared this on the stove-top. The browning of the chicken (3-5 minutes each side) before adding additional ingredients addes to the flavor.
Reviewed on May. 03, 2009 by dianamj
Could this be done in a crockpot?
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© Reiman Media Group, LLC., 2012