Recipe: Orange Chicken Curry (Slow Cooker)

I was in the mood for a curry dish in the slow cooker when I made this.  I didn't have any orange marmalade but I did have some Apricot Preserves that needed to be used up.  I found the recipe on allrecipes.com(such a great site!) and decided this would be a good fit.

Our whole family LOVED this.  The sauce wasn't too spicy and there was enough left over to pour over the rice and chicken.  I used chicken thighs, but I think chicken breasts would've tasted better.  The chicken thighs slow-cooked leave you picking out lots of bones while you eat.  I also dregged the chicken in flour, salt and pepper prior to adding it to the slow cooker along with 2 cloves of minced garlic.  This would've tasted good with some frozen peas added the last half hour.

ORANGE CHICKEN CURRY (SLOW COOKER)

5 (6 ounce) boneless skinless chicken breasts

salt and pepper, to taste

1 (12 ounce) jar orange marmalade (or apricot preserves)

1/2 cup chicken stock

1 1/2 teaspoons curry powder

1/2 teaspoon ground cayenne pepper

1 pinch ground ginger

Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.

Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking.

Print a copy of the recipe here.

Enjoy!  Sarah