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Curry Citrus Chicken

 Curry Citrus Chicken
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • Place chicken in a microwave-safe dish coated with cooking spray.
  • Combine the onion, juices, soy sauce and seasonings; pour over
  • chicken.
  • 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.
  • 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.

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Curry Citrus Chicken (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.