Tuesday, September 1, 2009

Curried Orange Chicken

½ tsp. curry powder
2 Tbsp. honey
2 tsp. cornstarch
½ orange, peeled, sliced and quartered
¼ C. orange juice
1 Tbsp. prepared mustard
1 Tbsp. cold water
1-2 lbs. chicken, cut up, or 2 chicken breasts
Sprinkle chicken pieces with curry powder and rub into meat. Arrange chicken in small baking dish, skin down. Combine orange juice, honey, and mustard in small saucepan; simmer until blended. Pour over chicken. Bake at 375 for 30 minutes. Turn chicken and continue baking for 20 minutes, or until tender. Remove chicken and keep warm. In small saucepan, combine cornstarch and water. Stir in pan juices from chicken. Cook and stir until thick and bubbly. Add orange pieces. Heat for 1 minute. Serve sauce separately. Serves 2. We normally double the sauce, too.

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