Slow Cooked Honey Curry Chicken Recipes

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HONEY CURRY CHICKEN



Honey Curry Chicken image

This is my family's favorite dish, I usually double the honey mixture because we like more sauce. If I use chicken breasts I will either butterfly or pound them with a mallot, that way they're not as dry. I also cook a little longer so the sauce reduces and turns to a nice glaze.

Provided by Donna H

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 whole cut up chicken (or chicken breasts or chicken thighs)
1/4 cup margarine, melted
1/4 cup prepared mustard
1/2 cup honey
1 teaspoon garlic salt
1 teaspoon curry powder

Steps:

  • Combine margarine, mustard, honey and spices.
  • Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken.
  • Bake covered at 375 for 1 hour.
  • I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
  • Serve over rice.

SLOW COOKED HONEY CURRY CHICKEN



Slow Cooked Honey Curry Chicken image

An adaptation of a recipe from "Dinnertime Easy: Slow Cooker Recipes." I love the combination of spicy, sweet and hot that emerges in this dish, though the flavor will vary based on the type of curry used. Part of why I love this one is that the taste is even better the next day, so it's a great option for those of us in smaller households and cook once and plan for leftovers. As presented this is 5 WW points per serving.

Provided by justcallmetoni

Categories     Chicken Breast

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, halved and sliced thin
1 lb baby carrots
2 tablespoons grainy brown mustard
2 tablespoons Dijon mustard
3 tablespoons honey
2 teaspoons curry powder
1 dash cayenne pepper (optional)
4 (5 ounce) boneless skinless chicken breasts
1 tablespoon water
1 1/2 small red peppers, halved and cut into 1/2 inch thick strips

Steps:

  • Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
  • Mix together the mustards, honey, curry powder and cayenne together in a bowl. Brush half of the mixture onto the chicken breasts and place the poultry on top of the onions and carrots. Top with the red peppers.
  • Mix the water into the remaining honey mustard mix. Pour over the peppers.
  • Cook on high for 3 1/2 to 4 hours.

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

SUPER EASY HONEY CURRY CHICKEN



Super Easy Honey Curry Chicken image

I got this recipe for my mom and made it for my husband when we were just dating. He was convinced that I was the best cook ever! The recipe called for thighs, but I prefer boneless breasts. I usually serve this over a bed of rice with a steamed veggie medley or asparagus on the side.

Provided by Mindi Bunch

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

6 chicken thighs
1/4 cup melted butter
1/2 cup honey
1/4 cup mustard
1 teaspoon salt
1/2 teaspoon curry powder

Steps:

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

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