Curry Citrus Chicken
"I found this recipe in Light & Tasty Taste of Home magazine."
- Ready In:
- 19mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 4 boneless skinless chicken thighs
- 2 tablespoons onions, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 tablespoons 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 non-stick 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 degrees. Remove chicken and let stand for 1-2 minutes.
- Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on highfor 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve over chicken.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was just posted in a magazine again so I gave it a while - the curry citrus is a wonderful flavor and was very easy to put together. Served over white rice. I was using boned chicken thighs and had them in the microwave for half an hour and they still weren't 180 degrees... if I use the boned version again I'd use the oven. The curry sauce would be great with boneless chicken breasts too I'm sure!
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
