Curried Honey Chicken Recipe
Curried Honey Chicken Recipe photo by Taste of Home

Curried Honey Chicken Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (1/2 pound) equals 164 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 515 mg sodium, 14 g carbohydrate, trace fiber, 7 g protein.


  1. 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.
  2. Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm.
  3. 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. Yield: 6 servings.
Originally published as Curried Honey Chicken in Taste of Home October/November 2006, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Dec. 1, 2014

"So easy and so delicious! I have used boneless chicken breasts at times instead of the bone-in, and it has turned out great. I sometimes sprinkle some blanched almonds over the top of each chicken breast as a garnish, which is pretty and adds a nice crunchy texture to the dish."

Reviewed Jun. 8, 2013

"This is just amazing!"

Reviewed May. 17, 2011

"My husband and I liked the extra sauce on top, but I left it off for my 5 and 2 year old who did not like the extra flavor."

Reviewed Dec. 6, 2008

"Deliciously flavored, tender and juicy. If I don't want to spend the time baking and making the sauce separately, I mix the sauce ingredients with the cornstarch and water. Then I use boneless chicken which I cut up into bite sized pieces. I mix the chicken and sauce together and simmer in a large skillet till done. Serve it over rice like a traditional curry."

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