RCI-MT.004.0425.001
Glazed Curry Chicken with Rice
Makes 8 servings
Prep10 min
Cook40 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- broiler-fryer chickens (4 to 5 pounds)2 unitquartered
- ½ teaspoon
- ¼ teaspoon
- butter or margarine3 tablespoonsmelted
- 1 cup
- bacon5 slicesfinely diced
- 3 tablespoons
- 1 tablespoon
- 2 cups
- ¼ cup
- 2 tablespoons
- 2 tablespoons
- 6 cups
Method
1
Season the quartered chicken pieces with salt and ground black pepper on all sides.
2
Heat melted butter in a large heavy-bottomed skillet over medium-high heat and arrange the seasoned chicken pieces skin-side down, cooking until golden brown on both sides.
15 minutes
3
Remove the browned chicken from the skillet and set aside on a plate.
4
In the same skillet, add the finely diced bacon and cook over medium heat until the fat renders and the bacon begins to crisp, stirring occasionally.
5 minutes
5
Add the chopped onion to the bacon and fat, stirring frequently until the onion softens and becomes translucent.
5 minutes
6
Sprinkle the flour and curry powder over the onion mixture and stir constantly to create a paste-like roux, cooking for 1 minute to eliminate raw flour taste.
7
Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming and to create a smooth sauce.
8
Stir in the orange marmalade, catsup, and lemon juice until fully incorporated and the mixture is smooth.
9
Return the browned chicken pieces to the skillet, nestling them into the curry sauce and ensuring they are partially submerged.
10
Reduce heat to low, cover the skillet, and simmer gently until the chicken is cooked through and tender.
30 minutes
11
Taste the sauce and adjust seasoning as needed with salt and pepper.
12
Arrange the hot cooked rice on a serving platter or individual plates and top with the glazed curry chicken, spooning the sauce over each portion.