Curriedhoneychickenbake Recipes

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CURRIED HONEY CHICKEN



Curried Honey Chicken image

A friend gave me this recipe, and it always receives lots of compliments. The curry-citrus sauce is the perfect accent for the golden-baked chicken. -Joanna Burks Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon prepared mustard
1 to 2 teaspoons curry powder
1 teaspoon salt
6 bone-in chicken breast halves (8 ounces each)
1 teaspoon cornstarch
1/3 cup cold water

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.

Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.

CURRIED HONEY MUSTARD CHICKEN



Curried Honey Mustard Chicken image

This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

⅓ cup butter, melted
⅓ cup honey
¼ cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

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).

Nutrition Facts : Calories 373.6 calories, Carbohydrate 27.6 g, Cholesterol 109.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 562.8 mg, Sugar 23.3 g

HONEY CURRIED CHICKEN



Honey Curried Chicken image

This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.

Provided by CARROLL

Categories     Main Dish Recipes     Curries     Chicken

Yield 18

Number Of Ingredients 6

18 cut up chicken pieces
¼ cup prepared mustard
1 cup honey
3 tablespoons curry powder
2 (4.5 ounce) cans mushrooms, drained
1 (4.5 ounce) can mushrooms, drained, liquid reserved

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 17.4 g, Cholesterol 86.3 mg, Fat 17.7 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 5 g, Sodium 210.5 mg, Sugar 15.9 g

CURRIED CHICKEN



Curried Chicken image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoons curry powder
3 cloves garlic
1 small onion, sliced
2 tablespoons water
2 tablespoons oil
1 (3- pound) chicken, cut into 10 pieces
Small piece scotch bonnet pepper
2 tablespoons chives, minced
1 tomato diced
1/4 cup coconut milk
1 cup water
Sprinkle with ground cumin

Steps:

  • Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin.
  • This meal is usually served with white rice or roti skins.

SHEET PAN CURRIED CHICKEN



Sheet Pan Curried Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan
1 heaping tablespoon dark brown sugar, packed
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks
12 skin-on chicken drumsticks
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions)
12 ounces plain Greek yogurt, for serving
2 limes, cut into wedges, for serving

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  • Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  • Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  • Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  • Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  • Serve with rice, yogurt and lime wedges.

BAKED CURRY CHICKEN RECIPE



Baked Curry Chicken Recipe image

Enjoy this Baked Curry Chicken recipe! Bake chicken pieces in a sauce flavored with onion, curry powder, garlic, coconut and apple for a delicious entrée.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield Makes 5 servings.

Number Of Ingredients 13

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. chicken pieces (white and dark meat)
2 Tbsp. butter or margarine, divided
1 cup coarsely chopped apples
1/2 cup chopped onions
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
1 clove garlic, minced
2 tsp. curry powder
1 Tbsp. flour
1-1/2 cups chicken broth
3 cups hot cooked rice

Steps:

  • Preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
  • Meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
  • Pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.

Nutrition Facts : Calories 680, Fat 33 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 150 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 48 g

CURRIED HONEY CHICKEN BAKE



Curried Honey Chicken Bake image

A luscious and simple go-to dish for anything from a nice dinner party to supper at home with the kids. Such a nice diversion from the usual chicken sautes.

Provided by Adopted Parisian

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup honey
3 tablespoons water
3 tablespoons honey mustard
2 tablespoons butter, melted
3 teaspoons curry powder
1 teaspoon lemon juice
1 teaspoon lime juice
1 garlic clove, minced
6 chicken breasts
3 cups rice, cooked

Steps:

  • Preheat oven to 350.
  • In a 9x13 baking dish combine honey, water, mustard, melted butter, curry powder, lemon and lime juice, and garlic; mix well.
  • Arrange in a single layer chicken breast halves, turning to coat.
  • Bake uncovered about 25 minutes or until chicken is tender and no longer pink.
  • Serve chicken and pan drippings over hot cooked rice.

Nutrition Facts : Calories 711.5, Fat 18.7, SaturatedFat 6.5, Cholesterol 103, Sodium 195.2, Carbohydrate 95.9, Fiber 1.8, Sugar 16.9, Protein 37

CURRIED CHICKPEAS



Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

SUPER EASY HONEY CURRY CHICKEN



Super Easy Honey Curry Chicken image

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

6 chicken thighs
1/4 cup melted butter
1/2 cup honey
1/4 cup mustard
1 teaspoon salt
1/2 teaspoon curry powder

Steps:

  • Dip chicken in sauce.
  • Place in casserole dish skin side up.
  • Bake at 375 degrees for 1 hour, basteing every 15 minutes.

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

  • Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY



Easy Homemade Chicken Curry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

Steps:

  • Cut the chicken into bite-size pieces.
  • Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
  • Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
  • Add the chili, chopped tomatoes, water, salt, and pepper.
  • Mix well and bring to a boil.
  • Simmer for 1 hour, until the sauce has thickened.
  • Serve with rice and chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams

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