Curried Honey Mustard Chicken Recipe Recipe For Stuffed

HONEY CURRIED CHICKEN

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.

HONEY DRIZZLED CURRY MUSTARD CHICKEN

Steps:

• Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
• Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
• Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.

CURRIED HONEY MUSTARD CHICKEN

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

CURRIED HONEY CHICKEN

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.

CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE

Steps:

• Melt the margarine in an ovenproof pan.
• Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
• Add the chicken breasts and make sure they are covered by the sauce.
• Cover and marinate in the refrigerator for 4 hours or more.
• Preheat oven to 375°F.
• Remove from refrigerator and bake covered for 10-15 minutes.
• Remove cover and bake 10-15 minutes more until done and juices run clear.
• Baking time will depend on the thickness of the chicken breasts.

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Flatten chicken thighs and squeeze tightly into a square baking dish.
• Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY MUSTARD CURRY CHICKEN

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.

HONEY-CURRY SAUCE

Steps:

• Stir the butter, honey, mustard, lemon juice, curry powder, and pepper together in a glass bowl; heat in microwave on High until hot, about 1 minute.