Mom's Orange Curry Chicken |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
2 1/2-3 lbs broiler-fryer chickens, cut in serving pieces |
curry powder (to coat chicken) |
salt |
1/2 cup fresh orange juice |
1/2 cup honey |
1/4 cup dijon mustard |
2 oranges, peeled and sliced in half cartwheels |
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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