Calcutta Chicken and Rice

Recipe Description

Makes 4 servings.


  • 8 choice chicken|broiler-fryer pieces
  • salt and ground black pepper
  • 2 tablespoons butter or margarine
  • 1 medium onion, sliced and separated into rings
  • 1 to 1½ tablespoons curry powder
  • 1 x 10½-ounce can chicken gravy
  • 3 tablespoons orange marmalade
  • 3 tablespoons ketchup|catsup
  • 2 to 3 cups hot cooked rice


  1. Sprinkle chicken with salt and pepper.
  2. Melt butter in 10-inch skillet.
  3. Add chicken and cook over medium-high heat until browned on all sides.
  4. Remove chicken; set aside.
  5. Pour off excess fat.
  6. Add onion to skillet and cook, stirring, over low heat until soft but not brown.
  7. Stir in curry powder, scraping bottom of skillet to loosen browned particles.
  8. Add gravy, marmalade and ketchup|catsup.
  9. Bring to a boil.
  10. Arrange chicken pieces in sauce.
  11. Reduce heat to simmer, cover, and simmer 25 minutes or until chicken is tender.
  12. Serve chicken and sauce over beds of fluffy rice.
This article uses material from the "Calcutta Chicken and Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License