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
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
Reviews
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I thought for being microwaved, it turned out very well. I thought the flavors were very good also. A good, quick, inexpensive main dish.
I did not like the sauce for this. Sorry.
My family enjoyed this one! I prefer the stove-top method to microwave though.
I didn't use curry because I didn't have it and it was horriable!
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.
Could this be done in a crockpot?