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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A chicken Casserole with an orange sauce and a curry bite. I use breasts cut in half. Toast almonds by laying them in a pan - no fat. Watch carefully as they burn quickly. The grapes are optional. Ingredients:
10 chicken pieces |
4 teaspoons curry powder |
2 teaspoons salt |
3 tablespoons butter, melted |
2 cups fresh orange juice |
80 ml brown sugar |
2 tablespoons mustard powder |
2 tablespoons cornflour |
60 ml water |
60 ml seedless grapes (optionl) |
4 tablespoons sliced almonds, toasted |
Directions:
1. Rub salt and curry powder into chicken pieces.
2. Pour melted butter into large baking dish and add chicken, skin side down.
3. In a saucepan, cook the sugar, mustard and ONE cup orange juice, stirring constantly until sugar is dissolved. Pour over chicken. Place pan in an oven of 275 F for approx 30 minutes, basting occasionally with the sauce.
4. Turn the chicken, baste and bake for a further 30 minutes. Arrange chicken in a serving dish and keep warm.
5. Mix cornflour with the water, add the remaining cup of orange juice.
6. Pour into a saucepan, add all pan drippings and cook over low heat till thick. Fold in grapes(optional), pour sauce over chicken and sprinkle with toasted almonds.
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