Honey Curried Chicken

Honey Curried Chicken

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 4

    • About This Recipe

    “This is a deliciously sweet and spicy chicken recipe.You can easily make this recipe spicier by adding more ginger to suit your taste.”

    Ingredients

  • 4chicken breasts, skin on
  • 1/4 cupbutter, melted
  • 1/4 cuphoney
  • 2tablespoonsDijon mustard
  • 1teaspooncurry powder
  • 1teaspoongaram masala
  • 2dasheshot pepper sauce
  • 2garlic cloves, crushed
  • 2tablespoonssoya sauce
  • 2tablespoonslemon juice
  • 1teaspoonginger( grated or finely chopped)
  • salt and pepper

    • Directions

  • 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!

    • Reviews

  • “Fabulous taste and easy to prepare. What more could you ask for! My version of this recipe calls for a tablespoon of curry powder or garam masala instead of 1 tsp of each. My only other change is, I bake the chicken with all the marinade together instead of basting. The pan juices are incredible over…anything!I’m hoping this summer to try this recipe on the grill.”

  • “This went down a storm in my house. Even my picky wife loved it. I made double the sauce but left out the hot sauce and the ginger. I also added quite a bit more curry powder and garam massala. Served it with peppers stuffed with cous cous. This will now be a regular meal in our house. Thank you :-)”

  • “This was fantastic! I melted everything in a skillet though and sauted cut up chicken breast in it. I poured it over white rice and even the Hubby loved it 🙂 Thanks for a new staple in our menu.”

  • “Delightfully sweeter than what I had expected. I didn’t add the hot pepper sauce or the ginger (none on hand), but it still turned out great!”

  • “This is a wonderfully tasty dish.Not overpowering in sweetness or spice.My breasts were probably smaller 🙂 as I had tons of sauce.I might cut the sauce in half next time….or get bigger breasts.I’m not a fan of ginger, so I left that out.This will definately be made again and again.Easy and tasty.What more could you ask.”

  • “This was very good.I put frozen skinless chicken thighs in the pan.Made the sauce skipping the butter. I poured the sauce over the thighs in the pan, then added 1/2 cup of wine, covered it with foil and baked it 45 minutes.The sauce was good over rice.”

  • “This is a wonderful recipe!We’re going to be making it again and again.:)We did do it a bit differently, but it’s the ingredients in the sauce that I feel makes it so delicious. Instead of the skin-on breasts, we used whole skinless.We cut them into bite-sized pieces and browned/simmered them in the sauce instead of baking – so VERY yummy!We served it with sauteed veggies (mushrooms, onion, and fennel).A repeat recipe! :)Hubby fully approved of dinner!”

  • “I made this in the crockpot, cooked on low for 6 hours, it was very good .. I mixed the sauce with some cooked rice, the sauce gave it a nice taste and color ..”

  • “This is very similar to something I’ve been making for years, although the added ginger is a nice touch.”

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