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Curried Honey Chicken

 Curried Honey Chicken
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
6 ServingsPrep: 15 min. Bake: 1 hour


  • 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


  • 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. Yield: 6 servings.
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.

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Curried Honey Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.