Orange Marmalade Curry Chicken
Elevate your weeknight dinner routine with this delightful Orange Marmalade Curry Chicken, a flavor-packed dish that effortlessly combines sweet, savory, and aromatic elements. Juicy chicken thighs are seared to golden perfection before being simmered in a luscious sauce made with tangy orange marmalade, creamy coconut milk, and warm curry spices. Infused with garlic, ginger, and caramelized onions, the sauce delivers a beautifully spiced balance of sweetness and richness. Garnished with fresh cilantro and served over fluffy white rice, this one-pan wonder is both comforting and exotic. Ready in under an hour, it’s the perfect easy curry recipe to excite your taste buds.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on or boneless)
- 0.5 cup orange marmalade
- 1 tablespoon curry powder
- 1 cup coconut milk
- 0.5 cup chicken broth
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups cooked white rice (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a large skillet or pan, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down if applicable, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set it aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the onions. Stir and cook for another 1-2 minutes until fragrant.
Stir in the curry powder and cook for 1 minute to toast the spices and release their aroma.
Add the orange marmalade, coconut milk, and chicken broth to the skillet. Stir well to combine and allow the mixture to come to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low. Let the chicken cook in the simmering sauce for 25-30 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish the dish with freshly chopped cilantro and serve hot over cooked white rice.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 31.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
