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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.

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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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