Honey Curried Chicken
"This is a deliciously sweet and spicy chicken recipe. You can easily make this recipe spicier by adding more ginger to suit your taste."
photo by Julesong
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 chicken breasts, skin on
- 1⁄4 cup butter, melted
- 1⁄4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 2 dashes hot pepper sauce
- 2 garlic cloves, crushed
- 2 tablespoons soya sauce
- 2 tablespoons lemon juice
- 1 teaspoon ginger (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!
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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. -
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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 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!
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
