Mom's Orange Curry Chicken

“I can remember deciding this was my favorite chicken when we lived in Florida -- when I was three or four! It's still my favorite. The curry gives the chicken a wonderful color and adds an exotic flavor to the sweet orange-honey-mustard sauce. I always serve with white rice. 6 WW pts per serving; rice is 3 pts for 3/4 cup.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees F.
  2. Rinse and remove skin from chicken pieces and dry thoroughly.
  3. Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat.
  4. Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down.
  5. Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes.
  6. Pour over chicken and bake for 30 minutes.
  7. Turn chicken and continue baking another 20-30 minutes or until richly browned.
  8. (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil).
  9. Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan.
  10. Pour sauce over chicken and serve.

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