Honeycurriedchicken Recipes

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.

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 CURRY CHICKEN

Steps:

• Combine margarine, mustard, honey and spices.
• Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken.
• Bake covered at 375 for 1 hour.
• I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
• Serve over rice.

HOT HONEY CRISPY CHICKEN

Steps:

• For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
• Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
• Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
• For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

CURRIED CHICKEN

Steps:

• Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
• Meanwhile, wash, dry and cut the chicken into small chunks.
• Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
• Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
• Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
• Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
• Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.

SUPER EASY HONEY CURRY CHICKEN

Steps:

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