Glazed Curry Chicken with Rice

Description

Makes 8 servings

Ingredients

• 2 broiler-fryer chickens (4 to 5 pounds), quartered
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons butter or margarine, melted
• 1 cup chopped onion
• 5 slices bacon, finely diced
• 3 tablespoons flour
• 1 tablespoon curry powder
• 2 cups chicken broth
• ¼ cup orange marmalade
• 2 tablespoons catsup
• 2 tablespoons lemon juice
• 6 cups hot cooked rice

Procedures

1. Season chicken with salt and pepper.
2. Dip chicken in butter, coating well on all sides.
3. Place in greased 3-quart baking dish, skin side up. Bake at 400 °F for 30 minutes.
4. Meanwhile, cook onion and bacon in large skillet over medium heat until onion is tender.
5. Blend in flour and curry powder.
6. Stir in broth and cook, stirring constantly, until thickened.
7. Blend in marmalade, catsup and lemon juice.
8. Spoon sauce over chicken and continue baking 20 minutes longer, or until chicken is tender and richly glazed.
9. Serve chicken and sauce over hot rice.