Best 6 Honey Curried Chicken Recipes

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.

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.

CURRIED CHICKEN SALAD WITH RAISINS AND HONEY

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
• Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).

HONEY CURRIED CHICKEN

Steps:

• In a well greased/buttered baking dish, arrange the chicken skin side down.
• In a bowl combine all other ingredients and stir until smooth.
• Pour over chicken and refrigerate 1 hour (more if desired).
• Drain and reserve excess sauce.
• Bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce.
• Turn chicken over and baste with remaining sauce.
• Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically.
• Serve along side your favorite Basmati rice recipe and enjoy!

CURRIED HONEY MUSTARD CHICKEN

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).