Curried Orange Chicken
(Better Homes and Gardens Cooking for Two 1968)
1 2-pound ready-to-cook broiler-fryer chicken, cut up
1/2 tsp curry powder
1/4 cup orange juice
2 tablespoons honey
1 tablespoon prepared mustard
2 tsp. cornstarch
1 tablespoon cold water
1/2 orange, peeled, sliced and quartered
(NOTE: Curry fans may like 1 teaspoon curry)
Sprinkle chicken pieces with curry powder, rub curry into meat. Arrange chicken in small baking dish, skin side down. Combine orange juice, honey and mustard in small saucepan; simmer until blended. Pour over chicken. Bake in moderate (375°) oven for 30 minutes. Turn chicken and continue baking for 20 minutes longer or until tender.
Remove chicken to serving platter. Keep warm. In small saucepan, combine cornstarch and water; stir in pan juices from chicken. Cook and stir until thick and bubbly. Add orange pieces, heat 1 minute. Pour sauce over chicken on platter, or serve separately to be spooned over hot cooked rice.
Makes 2 servings.
