Honey Curried Chicken Recipe - Allrecipes.com
Honey Curried Chicken Recipe

Honey Curried Chicken

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"This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2005

I really liked this recipe. Not being a mushroom lover, I deleted those and instead added a little chicken broth to thin out the sauce. I put the chicken in a baking dish over some carrots and sweet potatoes then added the sauce. The vegetables went very well with the sauce.

 
Most Helpful Critical Review
Nov 13, 2003

Although I followed the recipe exactly as written, my sauce was very thin and did not glaze on the chicken. The chicken was not *golden* baked and it was a little dry. I would adjust the amount of ingredients the next time, mainly the curry. Altogether, not too bad. My husband who is really picky ate it. However, this is not one that I would care to make again. This is probably just an individual taste situation.

 
Feb 18, 2007

I love this recipe. I found that fresh mushrooms work better, though. Sometimes I also cut up some apple and stick it in for a little extra sweetness. I use four chicken breast halves instead of 18 pieces and just halve the rest of the ingredients and end up with some extra sauce that's good for dipping biscuits in.

 
Jan 25, 2004

I have made this recipe several times and received rave reviews each time. I did find that it made a lot of sauce. And I have reduced the number of cans of mushrooms used. Since I usually make this ahead of time for camping or pot lucks I drain the sauce after cooking; cool it in the frig; take off the fat and then return it to chicken casserole before reheating.

 
Feb 09, 2009

I've used this recipe several times without the mushrooms and it's always very tasty! Quick and easy. I cut up a package of boneless chicken tenders, mix the honey, mustard, and curry and pour over the chicken. Put some jasmine white rice in the rice cooker, steam some broccoli on the side, and viola! A no fuss, restaurant quality meal that my whole family enjoys.

 
Nov 19, 2006

I used fresh mushrooms instead of canned or jarred...I like to go as healthy as possible and still have it be yummy. This was fabulous.This will be a regular in our house.Fresh local honey is good to ease environmental allergies and curry is so nice and warming. We loved it.

 
Jul 28, 2011

My husband LOVES chicken on the bone and in my opinion, that is just boring! So, I like to sauce it up when I make. This sauce is absolutely delicious! It's sweet and, although I thought 3 tablespoons of curry was too much, had just the right amount of curry in it. Add the mushrooms and this is definitely a 5 star recipe! Love it! Thanks for sharing!

 
Jun 09, 2009

I made this with 2 fresh portabella mushrooms and added a little chicken broth to the honey and mustard mixture. Even the picky eater in the house liked this!

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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