Seville Glazed Chicken

Filling and hearty dish, great with white wine.

1hour 15 minutes


  • 6-8 pieces chicken breast, cubed
  • 2oz Butter
  • 1 medium onion
  • 6oz sliced mushrooms
  • 2 teaspoons curry powder
  • 3 tablespoons Plain Flour
  • ¾ pint chicken stock
  • 2 tablespoons orange marmalade
  • Salt


  1. Sprinkle salt over chicken and cook in batches in butter until colour changes. Place in casserole.
  2. Add onion to butter in pan and cook until soft. Add mushrooms and cook a further 5 minutes.
  3. Stir in flour and curry powder and cook for 1 minute. Remove from heat and add stock. Return to heat, add marmalade and bring to boil. Pour over chicken and cook about 1 hour until tender, gas mark 5, 350F, 175C.

Serve with lemon rice. Be sure to taste when cooked if adjusting portions - add more marmalade if you're losing the orange flavour or more curry powder to pep it up a notch. We added Coriander to garnish.