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Curry Citrus Chicken Recipe
Curry Citrus Chicken Recipe photo by Taste of Home

Curry Citrus Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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 cold water

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.

Directions

  1. Place chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce and seasonings; pour over chicken.
  2. Cover and microwave on high for 3 minutes; turn chicken. Cover and cook 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180°. Remove chicken; let stand for 1-2 minutes.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Curry Citrus Chicken in Light & Tasty February/March 2006, p51

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Curry Citrus Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 2, 2013

"I thought for being microwaved, it turned out very well. I thought the flavors were very good also. A good, quick, inexpensive main dish."

MY REVIEW
Reviewed Apr. 27, 2012

"I did not like the sauce for this. Sorry."

MY REVIEW
Reviewed Jan. 18, 2012

"My family enjoyed this one! I prefer the stove-top method to microwave though."

MY REVIEW
Reviewed Jul. 22, 2011

"I didn't use curry because I didn't have it and it was horriable!"

MY REVIEW
Reviewed Jun. 11, 2009

"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."

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