Curry Glazed Chicken Food

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.

SRIRACHA-GLAZED CHICKEN BURGER & PICKLED CABBAGE

Steps:

• Flatten the chicken thighs out by lightly bashing them between two pieces of baking parchment with a rolling pin, then put in a sealable container with the garlic, paprika, chilli, ginger and a pinch of salt. Massage the mix into the meat, then chill until ready to cook for at least 1 hr or up to 24 hrs.
• To pickle the cabbage, put the vinegar, sugar, coriander seeds and turmeric in a pan and bring to the boil to dissolve the sugar. Take off the heat and stir in the shredded cabbage, ensuring it's completely immersed in the liquid. Cover and leave to cool.
• For the relish, sprinkle the cucumber with a little salt and leave for 10 mins. Squeeze out the liquid, then stir the cucumber through the mayo and lime juice and set aside. For the glaze, mix the mustard and sriracha together in a separate bowl.
• Heat a barbecue to medium or the grill to its highest setting. Barbecue or grill the chicken for 5 mins on one side, then flip and continue to cook, brushing with the glaze a few times until sticky, glossy and cooked through. Toast the buns, spoon some cabbage onto the base, place the chicken on top, then dollop a generous amount of the cooling cucumber relish over the chicken before closing the buns and serving.

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.

CURRY-GLAZED GOLDEN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and ginger. Add chicken, a few pieces at a time, and shake to coat. Pour butter into a 13x9-in. baking pan. Place chicken in pan skin side down; turn once to coat. Bake, uncovered, at 400° for 20 minutes., Meanwhile, in a large skillet, saute bacon and onion until onion is tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients. Spoon over chicken. , Bake 20 minutes longer or until chicken is crisp and a thermometer reads 180°.

GRILLED CURRY CHICKEN

Steps:

• Fire up BBQ to medium heat.
• In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
• Baste chicken with a basting brush or add chicken turning evenly to coat.
• Place chicken on grill.
• BBQ turning and brushing often with remaining marinade.
• Baste only for the first 5 minutes, allowing all baste to cook.
• Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
• Grill 5 more minutes to ensure doneness.
• Sprinkle with coriander.
• Great with Fast Tropical Mango Salsa.
• As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!

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!

OAMC BAKED CURRY GLAZED CHICKEN OR PORK

Steps:

• Stir together first 5 ingredients in a shallow dish until blended.
• Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
• Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
• Pour remaining honey mixture over chicken.
• Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
• *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.

CURRY RUBBED SMOKED CHICKEN THIGHS WITH SORGHUM-CHILE GLAZE

Steps:

• For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
• Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
• For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
• Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
• Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
• Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.

GRILLED CHICKEN WITH CURRY GLAZE

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Cook over med heat, stirring constantly to a boil.
• Stir and cook 2 minutes more; remove from heat and set aside.
• Season chicken with salt and pepper.
• Grill meat until nearly done.
• Brush curry sauce on the meat during the last part of the cooking time.
• Turn and coat the other side.
• Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
• Serve with lots of napkins.

CURRY GLAZED CHICKEN

Steps:

• Preheat oven to 375-degrees F.
• Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
• Stir in next 4 ingredients (honey- salt).
• Add chicken pieces, turn to coat all sides.
• Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.