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

Curried Honey Chicken Recipe

Read Reviews (3)
5 3
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 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.

Directions

  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

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.

Light-Bodied White Wine

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

Reviews for Curried Honey Chicken(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 8, 2013

This is just amazing!

MY REVIEW
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.

MY REVIEW
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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