Orange Chicken Curry

A chicken Casserole with an orange sauce and a curry bite. I use breasts cut in half. Toast almonds by laying them in a pan - no fat. Watch carefully as they burn quickly. The grapes are optional.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 10  chicken pieces
• 4  teaspoons curry powder
• 2  teaspoons salt
• 3  tablespoons butter, melted
• 2  cups  fresh orange juice
• 80  ml brown sugar
• 2  tablespoons mustard powder
• 2  tablespoons cornflour
• 60  ml water
• 60  ml seedless grapes (optionl)
• 4  tablespoons  sliced almonds, toasted

Directions

1. Rub salt and curry powder into chicken pieces.
2. Pour melted butter into large baking dish and add chicken, skin side down.
3. In a saucepan, cook the sugar, mustard and ONE cup orange juice, stirring constantly until sugar is dissolved. Pour over chicken. Place pan in an oven of 275 F for approx 30 minutes, basting occasionally with the sauce.
4. Turn the chicken, baste and bake for a further 30 minutes. Arrange chicken in a serving dish and keep warm.
5. Mix cornflour with the water, add the remaining cup of orange juice.
6. Pour into a saucepan, add all pan drippings and cook over low heat till thick. Fold in grapes(optional), pour sauce over chicken and sprinkle with toasted almonds.