Print Options

Back to Curry-Glazed Golden Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Curry-Glazed Golden Chicken

 Curry-Glazed Golden Chicken
After tasting the unique combination of coconut, ketchup and applesauce, your family will want seconds of this glazed chicken. We make it frequently for special occasions.—Julia Detrick, Niles, Michigan
6 ServingsPrep: 25 min. Bake: 40 min.


  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 broiler/fryer chicken (about 4 pounds), cut up
  • 6 tablespoons butter, melted
  • GLAZE:
  • 3 bacon strips, finely diced
  • 1/4 cup chopped onion
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 cup beef broth
  • 1 tablespoon flaked coconut
  • 1 tablespoon lemon juice
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon ketchup
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon curry powder


  • In a large resealable plastic bag, combine the flour, salt and
  • ginger. Add chicken, a few pieces at a time, and shake to coat. Pour
  • butter into a 13-in. x 9-in. baking pan. Place chicken in pan skin
  • side down; turn once to coat. Bake, uncovered, at 400° for 20
  • minutes.

2 of 2

Curry-Glazed Golden Chicken (continued)

Directions (continued)

  • Meanwhile, in a large skillet, saute bacon and onion until onion is
  • tender. Stir in flour until blended; gradually add broth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Stir in
  • remaining ingredients. Spoon over chicken.
  • Bake 20 minutes longer or until chicken is crisp and a meat
  • thermometer reads 180°. Yield: 6 servings.
Nutritional Facts: 1 serving equals 513 calories, 36 g fat (14 g saturated fat), 155 mg cholesterol, 974 mg sodium, 7 g carbohydrate, trace fiber, 39 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.