Honey Mustard Curry Chicken

Honey Mustard Curry Chicken

  • Prep Time: 10 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 4
  • About This Recipe

    “Extremely easy, addictingly delicious.”


  • 1/3 cuphoney
  • 1/3 cupprepared mustard
  • 1teaspooncurry powder
  • 1/4-1/2 teaspoonpepper
  • 1chicken, cut into serving pieces
  • Directions

  • 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.
  • Reviews

  • “This was easy to make and tasty, but maybe a bit on the sweet side for my Australian taste buds. I’ll certainly make it again, but put a squeeze of lemon juice in it when I do.”

  • “Mirj, if I could give this more than 5 stars I would 🙂 Made two small changes: only had about half the honey, so topped up the mustard-honey mixture with brown sugar, then nuked it for about 10 seconds so I could whisk it together well; and DS is curry-phobic, so I used a spicy brown mustard to compensate for not using the curry. Slathered the whole mixture on a mess of chicken wings, let them marinate in that for about an hour, then popped those babies in the oven — and the result was a dinner to-die-for! DS and I ate every single wing I cooked. This was incredibly easy to prepare, smelled wonderful as it cooked, and was absolutely delicious. What a winner!”

  • “I make my wife dinner every night and when she came home she sniiffed the air and said she was ready to eat. The recipe was outstanding. I plan to have it again. I served it with a salad, white rice, and a vegetable. Thanks Miriam!!!”

  • “Very nice,my kids loved it,the stickier the better for them!,I did how ever reduce the baking time by 3/4 hr as I used quite small drumsticks and thighs.”

  • “Excellent, easy, tasty, family pleasing.I really was quite pleasantly surprised at how nice this turned out, considering theease of prep and the small amount of ingredients- it even looked beautiful.I skinned my chicken and used all legs and thighs. I used a mixture of regular yellow prepared mustard along with some honey mustard I also had lurking in my fridge.The chicken came out golden, falling off the bone, and very sticky & sweet.We loved this chicken recipe!”

  • “I think that this is best with a good quality dijon mustard. I found that French’s mustard made the sauce a little tart.”

  • “Really tasty, I used drumsticks (cooked for an hour) and a honey mustard plus the honey.Enough left over for lunch tomorrow too, what a bonus. =)”

  • “Excellent flavor!I modified the recipe a bit – I had a can of Chinese curry sauce in the cupboard so I used 1/3 of the can, 1 heaping tablespoon of Honey and French’s mustard, pepper and wow it was good, not as sticky as your recipe (which I will try) but still very good.I used skinless boneless chicken breasts and marinated them for a couple of hours in the sauce.”

  • “Yum! Very good, flavoursome and falling off the bone as promised. I used some free-range drumsticks I had, a squeeze of fresh lime juice and a good quality dijon mustard. Marinated them for half the day then cooked for about 1 1/4 hours. Didn’t end up as sticky as some describe – maybe the lime juice thinned it a little…just poured the cooking juices over the chicken when served – Delicious! “

  • “WOW! This was good! Very easy preparation and the flavor is incredible. This is on our “regular” list from now on.”

  • “I used some lemon and useddijon mustard to add a bit of depth to the sweetness and the kids loved it. As I seemed to have a lot of sauce, I removed the lid ten minutes towards the end of cooking. Thanks for posting this one Mirj.”

  • “This smelled so good when cooking, we could barely wait for dinner but it was worth the wait!WOW!This has such incredible taste and is so moist.Only problem (very small one) is that the chicken is so tender it falls apart when picked up and there are barely any leftovers.Note: Baking this covered is very key.First time I made this, I forgot that little tidbit and the chicken was tasty but a bit dry.The worst part was trying to chisel off the baked on sauce.Used lots of elbow grease that night.Thanks for this keeper!”

  • “This was very very easy and so delicious!I used boneless, skinless breast and cooked for about 25 to 30 minutes and they were perfect.I used hot curry powder for a litle kick.”

  • “This was really good Mirj. I made the sauce on Sunday morning and spread some on a ham slice and then fried it. It was really good. I used the remainder of it on 2 chicken thighs the next day. I also marinated it in the refrigerator for a couple of hours before I put it in the oven. It only took about 1 hour to bake since I just had the 2 thighs. It was really good the next day too. The only thing is, is that the curry taste did not come through as much as I thought it would. I think next time I make it I will add a little more curry powder. “

  • “AMAZING!!! So flavorful and unique, definitely a crowd pleaser. I got an unexpected call from my bf on his way home asking for dinner, so I rushed to find a recipe I could use with what I had on hand. I had everything except a whole chicken, so I used 4 breasts. Since I had a time limit, I cooked it at 400F for about 35 minutes covered. It was fork tender! My bf & his brother LOVED this dish, there were no leftovers. Right now I have another dish of it in the oven, they asked for it 2 days in a row! This time I’m cooking at 350F. Thanks for posting this incredible delectable dish!”

  • “Delicious!! made this last week and my husband was raving about it.he said why didnt i make 10 times the amount so we could eat it all week. it certainly fed his need for a curry flavour without “being” a curry.”

  • “Why is there no option for 10 stars?! I am making this today for the 2nd time in a week. I add a little lemon juice, some crushed garlic and grated fresh ginger. Today I am just cooking chicken legs but only b/c my supermarket didn’t have bone-in thighs. THAT would be the best; the dark meat really is scrumptious in this recipe. Also I lowered my oven to about 315F to cook it. I LOVE LOVE LOVE this; will be making it for several hundred more dinners in my lifetime, I think!”

  • “Delicious and simple to prepare!I used a whole chicken, and doubled the amount of everything else–put it in a bag, and left it in the fridge for a few hours.Not too sweet, and had a great flavor!Thanks for posting, Mirj!”

  • “We made this for dinner with 5 breast filets using the stovetop substituting curry sauce for powder and cooking covered over medium fire for about 10-13 minutes. The sauce was fabulous and serving it over rice was perfect.”

  • “I just made this for dinner tonight.I tossed it in a skillet with carrots, onions and peppers, cubed chicken breast, and shrimp.It was a little bland for my taste so I added more curry along with some Jamaican allspice and about 1/3 cup of coconut milk.Perfect.Thanks for sharing.”

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    Honey Mustard Curry Chicken