Name: Rhubarb Curry Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 165 min
Yield: 4
Ingredients: 2 cups white sugar; 2 teaspoons grated orange zest; 4 cups chopped rhubarb; 1 large orange, peeled and chopped; 4 skinless, boneless chicken breast halves; 0.5 cup water; 1 tablespoon curry powder; 1 teaspoon salt

Cook Time: 90 minutes

Ingredients

2 cups white sugar
2 teaspoons grated orange zest
4 cups chopped fresh rhubarb
1 large orange, peeled and chopped
4 boneless, skinless chicken breasts
cup water
1 tablespoon curry powder
1 teaspoon salt

Directions

Step 1: In a large saucepan, combine the sugar and orange zest. Place the rhubarb and chopped orange into a blender and blend until mostly smooth.

Step 2: Transfer the rhubarb mixture into the saucepan with the sugar and zest. Stir to combine.

Step 3: Bring the rhubarb mixture to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the marmalade thickens. This should take around 45 minutes.

Step 4: Allow the marmalade to cool. Once cooled, ladle it into sterilized jars and cover with sterilized lids. Refrigerate until ready to use.

Step 5: Preheat your oven to 350F (175C). Arrange the chicken breasts in a baking dish.

Step 6: In a bowl, whisk together 1 cup of the prepared marmalade, water, curry powder, and salt. Spoon the mixture over the chicken breasts.

Step 7: Bake in the preheated oven for about 45 minutes, or until the chicken is no longer pink in the center and the juices run clear. For best results, use an instant-read thermometer to ensure the internal temperature reaches at least 165F (74C).

Step 8: Once baked, serve the chicken topped with the rhubarb marmalade.

Editor's Note

To sterilize the jars and lids, check for cracks in the jars and rust on the rings. Discard any defective items. Immerse them in simmering water until ready to use. Wash new, unused lids and rings in warm, soapy water before sealing the jars.

Nutrition Facts (per serving)

Calories	560
Total Fat	3g
Saturated Fat	1g
Cholesterol	61mg
Sodium	638mg
Total Carbohydrates	112g
Dietary Fiber	4g
Total Sugars	106g
Protein	25g
Vitamin C	36mg
Calcium	145mg
Iron	2mg
Potassium	611mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

Comments

Karen Walker

11/22/2023 05:43:53 PM

I modified the recipe significantly, but I still give it four stars for the concept of creating a chicken rhubarb curry. I included onion and fresh garlic, which I sautéed with the chicken. I then added curry powder, rhubarb, and a carrot, letting it all simmer until the chicken was cooked. To enhance the flavor, I mixed in a bit of Splenda brown sugar blend and regular Splenda until it reached the taste we preferred—making sure not to overdo it. For my next attempt, I plan to add more carrots and whatever other vegetables I have available. This recipe is definitely a keeper.

Jerry Nelson

03/17/2024 09:25:08 AM

It may take some time, but it was absolutely delicious! I used only 1 cup of rhubarb, and 1/4 of the marmalade was just the right amount.

Ashley Rivera

04/08/2025 05:16:04 AM

I found that using 2 cups of sugar was overwhelming, so I decided to only use half the amount, and I didn't miss it at all. I used frozen rhubarb from last summer and an orange that was almost spoiled. The final product had excellent flavor, especially after cooking chicken in it!

Samantha Miller

01/31/2025 06:43:13 AM

I decreased the amount of sugar and substituted frozen peach slices for orange in this recipe. Additionally, I included some dried jalapeño for an extra kick of flavor.

Robert Taylor

03/25/2024 08:49:28 AM

Great experience! It was a bit too sweet for my taste, so next time I plan to experiment by adding garlic cloves and maybe some rosemary for a savory boost. I realize I might have used a too mild curry powder as well. Looking forward to making it again and adjusting the flavors to better suit my preferences.