Curried Honey Chicken Recipes

SWEET HONEY CURRY CHICKEN

Steps:

• Preheat your oven to 350 °F.
• Take all of the ingredients except for the chicken and whisk together in a bowl.
• Take a large skillet and place some olive oil in in. Fry the chicken to get rid of some of the excess fat and crisp the skin.
• If you are using an oven safe skillet, keep the chicken in it. If you aren't, transfer the chicken to an oven safe baking sheet or pan.
• Pour the sauce over your chicken pieces, coating them all, then set aside some in a little dish for basting later. You don't have to baste, but there is so much sauce that I love to spare some and use it later.
• Put the chicken in your 350 degrees oven and cook until the chicken thighs reach a temperature of 180°F.
• Now. Important. The honey can and will burn if you have your rack in your oven set too high. Make sure its in the middle, erring on the lower side. Honey burns. Basting will also help make sure it doesn't burn as well. This is truly the only fiddly part about this recipe.
• When its ready, serve it up!

HONEY CURRIED CHICKEN

Steps:

• Preheat oven to 375F.
• Add honey and butter to a small saucepan over medium low heat. Stir until the butter melts. Remove from heat. Stir in mustard and curry powder.
• Place chicken in a casserole dish and pour sauce over top. Bake for 40 minutes. Garnish with parsley, if desired. Serve hot.

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Flatten chicken thighs and squeeze tightly into a square baking dish.
• Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY CURRIED CHICKEN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

CURRIED HONEY CHICKEN

Steps:

• In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.

SUPER EASY HONEY CURRY CHICKEN

Steps:

• Dip chicken in sauce.
• Place in casserole dish skin side up.
• Bake at 375 degrees for 1 hour, basteing every 15 minutes.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
• In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
• Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).