Terry S Honey Curry Chicken Food

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Whole30 Thai Curry Veggie Noodles with Chicken image

This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup coconut milk
Juice of 2 limes, plus lime wedges for serving
2 tablespoons almond butter
2 teaspoons red curry paste (see Cook's Note)
1 large carrot, spiralized
1/2 small head red cabbage, sliced thin
1 large English cucumber, spiralized
2 scallions, thinly sliced
Chopped roasted, salted cashews, for serving

Steps:

Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

CURRY CHICKEN

Curry Chicken image

my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice

Provided by xochitl angulo

Categories Curries

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4 -6 boneless skinless chicken breasts

Steps:

preheat oven to 350.
heat butter, honey, dijon mustard, and curry together in a pan.
place chicken in a baking dish and pour sauce over chicken.
bake for 50-55 mins.

Nutrition Facts : Calories 771.5, Fat 31.2, SaturatedFat 16.1, Cholesterol 212.1, Sodium 836.3, Carbohydrate 75.2, Fiber 3.3, Sugar 70.1, Protein 52.8

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

Ingredients

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.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Curried Roast Chicken With Grapefruit, Honey and Thyme image

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

Provided by Colu Henry

Categories dinner, weekday, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
1/3 cup grapefruit juice, freshly squeezed, if possible
1/4 cup honey
1 teaspoon curry powder
1 tablespoon finely chopped 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.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams

TERRY'S HONEY-CURRY CHICKEN

Terry's Honey-Curry Chicken image

This is one of my favorite ways to make chicken, and it's incredibly simple. This is one of the recipes my sister Terry put in a little self-published cookbook she gave family members (OMG) thirty years ago as a holiday present. As mine is falling apart, I'm posting these recipes here both to save for me, and to share with everyone.

Provided by SheCooksToConquer

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 -6 chicken breasts, bone-in
1 garlic clove, minced
1/4 cup butter or 1/4 cup margarine
1/2 cup honey
2 tablespoons curry powder (I prefer Madras)

Steps:

Preheat the over to 350.
In a small saucepan, melt butter with garlic, curry and honey. Add a dash or two of salt. Stir until well blended.
Put chicken breasts skin side up in a baking dish, and spread some of the curry mixture over chicken breasts.
Bake about 45 minutes, basting every 15 minutes with the curry mixture.
Serve over white or curried rice. For an extra touch, serve with condiments like chutney and/or chopped peanuts.

Nutrition Facts : Calories 491.3, Fat 25.4, SaturatedFat 11.2, Cholesterol 123.3, Sodium 176.5, Carbohydrate 37, Fiber 1.1, Sugar 34.9, Protein 30.9

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

Ingredients

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.

HONEY CURRIED CHICKEN

Honey Curried Chicken image

This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.

Provided by CARROLL

Categories Main Dish Recipes Curries Chicken

Yield 18

Number Of Ingredients 6

Ingredients

18 cut up chicken pieces
¼ cup prepared mustard
1 cup honey
3 tablespoons curry powder
2 (4.5 ounce) cans mushrooms, drained
1 (4.5 ounce) can mushrooms, drained, liquid reserved

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 17.4 g, Cholesterol 86.3 mg, Fat 17.7 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 5 g, Sodium 210.5 mg, Sugar 15.9 g

CURRIED HONEY CHICKEN

Curried Honey Chicken image

A friend gave me this recipe, and it always receives lots of compliments. The curry-citrus sauce is the perfect accent for the golden-baked chicken. -Joanna Burks Marshfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon prepared mustard
1 to 2 teaspoons curry powder
1 teaspoon salt
6 bone-in chicken breast halves (8 ounces each)
1 teaspoon cornstarch
1/3 cup cold water

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.

Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.

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Terry S Honey Curry Chicken Food

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

CURRY CHICKEN

my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice

SUPER EASY HONEY CURRY CHICKEN

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.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

TERRY'S HONEY-CURRY CHICKEN

HONEY CURRY CHICKEN

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.

HONEY CURRIED CHICKEN

This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.

CURRIED HONEY CHICKEN

A friend gave me this recipe, and it always receives lots of compliments. The curry-citrus sauce is the perfect accent for the golden-baked chicken. -Joanna Burks Marshfield, Missouri

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