Curry Citrus Chicken from Taste of Home


  • 4 boneless skinless chicken thighs (4 ounces each)
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon poultry seasoning
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon water


  • Place the chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce, curry powder, cumin and poultry seasoning; pour over chicken.
  • Cover and microwave on high for 3 minutes; turn chicken over. Cover and microwave 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180°. Remove chicken and let stand for 1-2 minutes.
  • Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve with chicken. Yield: 4 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

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6 Responses to Curry Citrus Chicken from Taste of Home

  1. Ellen says:

    I love the recipe, but why in the microwave?

  2. “Once, during Prohibition, I was forced to live for days on nothing but food and water.”
    -W.C. Fields

  3. Nikki says:

    This sounds really good!

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