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.
Provided by Donna H
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME
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
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
SLOW COOKED HONEY CURRY CHICKEN
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
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.
HOME-STYLE CHICKEN CURRY
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium
HONEY MUSTARD CURRY CHICKEN
Make and share this Honey Mustard Curry Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 175C (about 350F).
- Place chicken pieces in prepared pan.
- Combine all ingredients and pour over chicken.
- Bake, covered for about 2 hours in oven.
Nutrition Facts : Calories 345.5, Fat 18, SaturatedFat 5, Cholesterol 85, Sodium 316.1, Carbohydrate 24.7, Fiber 0.9, Sugar 23.4, Protein 22.2
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.
Provided by Mindi Bunch
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dip chicken in sauce.
- Place in casserole dish skin side up.
- Bake at 375 degrees for 1 hour, basteing every 15 minutes.
HONEY CURRY CHICKEN WINGS
Make and share this Honey Curry Chicken Wings recipe from Food.com.
Provided by Mercy
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow baking pan, skin side up.
- Combine butter, honey, mustard, salt and curry powder; mix well.
- Pour over chicken and bake at 350°F for 1 1/4 hours, basting every 15 minutes.
Nutrition Facts : Calories 851.6, Fat 60, SaturatedFat 24.8, Cholesterol 235.8, Sodium 1088, Carbohydrate 37.1, Fiber 1.1, Sugar 35.3, Protein 42.8
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
Provided by xochitl angulo
Categories Curries
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
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
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