Baked Chicken with Curried Orange Pineapple Chutney Sauce - 8NEWS - WRIC | News Where You Live

Baked Chicken with Curried Orange Pineapple Chutney Sauce

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4 to 6 servings



  • 1½ to 2 pounds boneless chicken breasts or chicken tenders, or 8 to 12 chicken thighs or drum sticks (skin removed if desired), or 12 to 18 chicken wings or wingettes (skin removed if desired), or a combination of chicken pieces
  • 1 tablespoon cornstarch1½ teaspoons sugar
  • ½ teaspoon mild or medium or hot-spiced curry powder or to taste
  • 1 garlic clove, peeled and minced
  • ½ cup orange juice
  • ½ cup unsweetened pineapple juice
  • ½ cup finely chopped chutney (include syrup), or ½ cup orange marmalade, or ¼ cup each
  • 1½ teaspoons reduced-sodium soy sauce


Arrange chicken pieces, one layer, in a 12 x 8 x 2-inch or 11 x 7 x 2-inch or 9 x 9 x 2-inch baking dish lightly coated with non-caloric vegetable cooking spray. Bake, loosely covered with aluminum foil, in a preheated slow oven (325 degrees F.) for 30 minutes.
While chicken is baking, prepare sauce. In a small heavy saucepan, combine cornstarch, sugar, and curry powder, mixing well. Stir in garlic, orange and pineapple juices, chutney or marmalade or a combination, and soy sauce, blending well. Cook, stirring constantly, over moderate heat until sauce comes to a boil and is thickened. Uncover chicken; brush chicken pieces with about half of the sauce. Continue baking, uncovered, basting chicken pieces occasionally with sauce in dish, for 20 to 25 minutes, or until chicken pieces are fork tender. Pass remaining hot sauce in a sauceboat. Garnish each serving as desired.

Note: This recipe may be prepared in a large heavy skillet or electric fry pan. Brown chicken pieces in 1 tablespoon hot olive oil over moderate heat; remove chicken pieces and set aside while preparing sauce. Drain off excess fat in pan. Combine cornstarch, sugar, curry powder in a 2-cup measure; stir in orange and pineapple juices, blending well; pour the juice mixture into the skillet; add garlic, chutney and/or marmalade, and soy sauce, blending well. Cook over moderate heat until thickened and bubbly hot. Return chicken pieces to skillet, coating each piece with sauce. Reduce heat to a simmer and continue simmering for about 25 to 30 minutes or until chicken pieces are fork tender.

Variation: Omit chicken; use a 3 to 4-pound pork loin or 6 to 8 bone-in or boneless pork chops with the sauce. If a pork roast is used, cut down between bones with a sharp knife to within ¼-inch of the bottom of the roast. Rub surface of the roast or chops with garlic. Assemble chops or arrange roast on a metal rack in a roasting pan, fat-side-up. Run a metal skewer lengthwise through the center of the roast or assembled chops. Loosely cover meat with aluminum foil and bake in a preheated slow oven for 45 to 50 minutes, or until a meat thermometer inserted in the center of the roast or assembled chops registers 150 degrees F. Spoon half of the sauce over roast or chops and continue baking, uncovered, about 20 minutes, or until meat thermometer registers 155 to 160 degrees F. Pass remaining sauce as previously directed.
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