Curry Marmalade Chicken
Indulge in the perfect blend of sweet and savory with this irresistible Curry Marmalade Chicken recipe. Tender boneless, skinless chicken thighs are seared to golden perfection, then simmered in a luscious sauce made with aromatic curry powder, vibrant orange marmalade, and a hint of soy sauce for depth. Infused with the warm, toasty flavors of garlic and a touch of chicken broth, this dish creates a rich and satisfying meal that's ready in just 35 minutes. Serve it over fluffy jasmine rice to soak up the velvety sauce, and garnish with fresh cilantro for a burst of freshness. Perfect for busy weeknights, this bold and flavorful recipe is a delightful twist on curry chicken and is sure to become a family favorite!
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Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 teaspoons yellow curry powder
- 0.5 cup orange marmalade
- 2 tablespoons soy sauce
- 0.25 cup low-sodium chicken broth
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked jasmine rice (for serving)
Directions
Step 1
Season the chicken thighs on both sides with salt and black pepper.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Step 3
Reduce the heat to medium. In the same skillet, add the minced garlic and yellow curry powder. Stir and cook for 1 minute to toast the spices and release their aroma.
Step 4
Add the orange marmalade, soy sauce, and chicken broth to the skillet. Stir well to combine and bring the mixture to a simmer.
Step 5
Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat.
Step 6
Cover the skillet with a lid, reduce the heat to low, and let simmer for 15-18 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C). Stir occasionally to ensure the sauce doesn't stick to the bottom of the pan.
Step 7
Once cooked, remove the skillet from heat. Taste the sauce and adjust seasoning with additional salt or soy sauce if needed.
Step 8
Serve the curry marmalade chicken over a bed of cooked jasmine rice. Garnish with fresh cilantro if desired.
Nutrition Facts
| Serving size | (1845.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3439.7 |
| Total Fat 97.4g | 0% |
| Saturated Fat 23.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 750mg | 0% |
| Sodium 4161.2mg | 0% |
| Total Carbohydrate 420.0g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 102.4g | |
| Protein 189.7g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 313.3mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2114.5mg | 0% |
Source of Calories