Honey Curried Chicken
Submitted by lfalandyszl
Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
1 hrsBaked honey curry chicken with a sauce that hits every note: sweet from the honey, sharp from the Dijon, warm from the curry powder or garam masala, and bright from lemon juice and ginger.
The marinade does the work. Park the chicken skin-side down in the sauce for an hour, then bake uncovered so the glaze tightens and caramelizes around the edges.
Works with rice, egg noodles, or baked potatoes. The leftover sauce in the pan is worth spooning over everything.
Kitchen Tips
- Use garam masala instead of curry powder for a slightly warmer, more complex flavor profile.
- Basting every 10 minutes during the final stretch builds up the lacquered glaze.
- Swap tamari for soy sauce to keep it gluten-free.
Ingredients
Directions
In an oiled baking dish , arrange chicken skin side down.
Combine all other ingredients and stir until smooth.
Pour over chicken and refridgerate 1 hour (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375℉ (190℃) degree oven for 20 minutes.
Turn chicken over and baste with remaining sauce, bake chicken another 20 to 30 minutes or until its tender and no pink remains, basting periodically.
Serve with anything - rice, noodles, or baked potatoes.
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