Sweet & Easy Curried Chicken

 

 

Do you ever have a day when you are feeling rather lazy and yet you still want to put a delicious dinner down in front of the family?  I do, and I love to cook!

That's when recipes like this simple chicken curry recipe come in really handy.  There is no sauce to make, no fuss, no muss.  Just whisk together a simple mixture, brush it on the chicken and bake.

 

 

This easy recipe is one I have been carrying around in my Big Blue Binder for many, many years. It is handwritten, and I have not bothered to cite the source.  Back when I wrote this out, there was no option of sharing recipes online with others.

Yes, the recipe is that old. I have this big blue vinyl covered binder that is stuffed to overflowing with recipes that I have been collecting since I was a very young girl.  I have lugged this thing halfway across the world and back.

 

It is filled with my tried and trues. With recipes shared with me from friends and family. Recipes copied out from books I had gotten from the library and wanted to try.  Recipes clipped from magazines, or copied from same.

I could never have known that one day I might be sharing them with millions, so I never bothered to cite the source. I only knew that they sounded delicious and were delicious and that I wanted to save them for myself and my family.

 

One thing which I have always loved about this recipe is the simplicity of it. Another thing is that it isn't overtly strong, curry wise, making it perfect to serve to people who otherwise might not be tempted to try a curry.

There is no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work.

 

WHAT YOU NEED TO MAKE SWEET & EASY CURRIED CHICKEN

Its elementary dear Watson, there is nothing complicated here, and if you don't count the salt, there is only four ingredients needed.

• 2 TBS frozen orange juice concentrate
• 1 TBS liquid honey
• 2 tsp curry powder (you decide the strength you want to use)
• 1/4 tsp salt
• 4 medium bone in, skin on chicken breasts

 

My chicken breasts were rather large today and so I used only two. This was ample enough for four people. If you don't want to use breasts, you could use bone in, skin on, thighs in their place. 

Bear in mind thighs will take slightly longer to cook. 

If you use skin off, boneless chicken, it will take less time to cook. I would cut the cook times by at least 5 minutes for breasts. There is nothing worse than dry breast meat.

 

Because my pieces of chicken were on the large side size-wise, mine took about 10 minutes longer. They are done when your chicken juices run clear when pierced with a fork or a skewer.

I know that in the UK they don't have orange juice concentrate.  When I was there and needed to use orange juice concentrate, I would take 1 cup (240ml) of orange juice and boil it until it had reduced to about 1/4 cup. (60ml)

I confess, I have also used orange squash drink concentrate.  (I miss squash!)

 

I like to use a medium strength curry powder. If your family doesn't like things too spicy, use a mild curry powder. If they love the heat, then use a strong one like a madras.  I prefer to stay somewhere in the middle.

The original recipe called for discarding the skin at the end, but I like to keep it on and crisp it up.  It looks better presentation wise and for those who are not bothered by the calories or fat, they get a tasty piece of crisp chicken skin as a treat.

HOW TO MAKE SWEET & EASY CURRIED CHICKEN

Nothing could really be simpler to make than this quick and easy dish.  I know I say that all the time, but it is true. This is a very easy bake. It's the perfect dish to just throw in the oven at the end of a hard day.

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.

Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.

Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.

Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.

The chicken is done when it is golden brown, and the juices run clear.  Serve with your favorite sides, and the pan juices spooned over top.

 

It had been a long time since I had made this chicken and I really enjoyed it on the day. I keep pouches of ready cooked rice in my larder and so I enjoyed mine simply with a portion of one of those (the butter and garlic one) and a salad on the side.

Rice really does go well with this, but you can also enjoy this chicken with pasta, or potatoes. Baked potatoes are especially nice as is buttered noodles! 

If I have any leftover I discard the skin, remove the bone and store covered in the refrigerator.  The leftovers make a great curried chicken salad sandwich. You can also freeze the leftovers. 

Curry chicken is one of the things I really enjoy. Sometimes I like it saucy, and sometimes I like it mixed in with other things.  If you are looking for something different, might I suggest the following:

CURRIED CHICKEN CASSEROLE - Fruity and delicious, chicken, fruit, vegetables and rice cook all together in one dish. You will need a flameproof casserole or dutch oven for this.  Another handwritten recipe from my Big Blue Binder. It says three servings, but I think it could easily serve four. 

CURRIED CHICKEN SAUTE - Seasoned strips of chicken are sauteed in butter and oil until golden brown and then finished off with onions, some garlic . . . of course . . .  and then aromatics . . .  grated fresh orange zest and juice, curry powder, fresh grated ginger root . . . and coconut milk. Delicious.

Yield: 4

Author: Marie Rayner

Sweet & Easy Curried Chicken

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

This is not only delicious but very simple to put together. I always use skin on bone in chicken. Bear in mind if you use boneless, skinless, it will cook much faster.

Ingredients

• 2 TBS frozen orange juice concentrate
• 1 TBS liquid honey
• 2 tsp curry powder (you decide the strength you want to use)
• 1/4 tsp salt
• 4 medium bone in, skin on chicken breasts

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
2. Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
3. Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
4. Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
5. The chicken is done when it is golden brown, and the juices run clear.
6. Serve with your favorite sides, and the pan juices spooned over top.

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