Curry Chicken

Name: Curry Chicken
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2-4 serving(s)
Ingredients: 59.14 ml butter; 118.29 ml honey; 29.58 ml curry powder; 59.14 ml Dijon mustard; 4-6 boneless skinless chicken breasts

Editors' Pick

Submitted by xochitl angulo

"my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice"

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photo by DianaEatingRichly

Ready In:: 1hr 10mins
Ingredients:: 5
Serves:: 2

Questions & Replies

Won't baking boneless chicken breasts for 50 to 55 minutes dry them out?

atman1946
Is there a substitute for the honey?

iwasnaut

Reviews

Wife and I really liked this recipe but I did some small modifications. Halfed the honey as many suggested, it was still quite sweet, could use even less. Added about an extra tbsp curry powder. Added 2 tbsp cream from coconut milk plus a bit of the liquid. <br/><br/>Next time (tonight) I will skip the butter and add just the cream from the coconut milk. After finishing cooking, will take out the chicken and add yogurt to help thicken and add creaminess to the sauce (did it in a small bowl last time, tasted great just needed more curry). <br/><br/>Very quick and tasty meal. With rice and cauliflower for the sauce it is awesome. Left over cream and coconut milk can be added to rice while cooking.

Chef Nitro
I just made this. I couldn’t be more pleased. It’s fantastic! I halved the honey because I didn’t have enough and it was still fabulous. I dumped in some frozen peas and carrots and brown rice I had in the fridge after it was done and it all went really well. Next time I’ll try some different veggies. This sauce will go with basically anything. I used boneless chicken thighs because that’s all I had. This is a keeper, quick and easy.

barrowinnovations
This is a fantastic recipe!!! Simple, easy, fast and delicious......we used skinless and boneless thighs.

Ronald C.
It passed the test for the whole family! So, we’ll be having it again. Fast and easy to prepare

Brenda J.
My husband and I find this recipe simple and tasty. I have made it for friends and family a few times already and they love it!

Chef Yolabee

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Tweaks

I just want to say first off that I play with my food lol. This recipe sounds like a butter chicken recipe I had in a local Indian restaurant so I tried it out. I had to make a few tweaks due to lack of ingredients. I didn't have enough honey so I used some dark brown sugar. I also used a few red pepper flakes after I tasted the sauce as I like my food a little spicier. I also added a little chicken stock to the sauce to make enough sauce to cover the chicken. I did my chicken in a multi cooker also. I cut the chicken into bite sized pieces and put everything in the multi cooker and cooked on high crock pot temp until done. This gave the chicken more time to absorb the sauce and it was easier to serve and eat. I thickened the sauce near the end of cooking with a corn starch slurry and served it over rice. I did add chopped frozen kale, chopped onion and some frozen peas and carrots to the mix because they needed to be used up and I love veggies in recipes. It turned out fantastic! I had enough for dinners for a few days. I noticed that some people recommended coconut milk for this recipe. I didn't have any but used some whole milk with coconut extract/flavoring and it tasted like coconut milk. Thank you to the contributor for sharing this recipe with us.

glowarr
I made this for the first time tonight and I love it. I used turkey breast instead of chicken because of my blood type and I wanted to create a low carb version so instead of honey I used 1/4 c. Splenda and 1/4 c. water. I'm sure I'll be making this recipe again and again. Thanks for a great recipe!

Sherry Belle
This was really great curried chicken! I unfortunately didn't have enough honey (I thought I did, but ended up having less than 1/4 cup) and I used spicy brown mustard instead of dijon. I used chicken legs instead of breasts and cooked the chicken for about 73 minutes, which gave it a nice crispy texture. Other than that I followed the recipe exactly. I also liked that it wasn't too spicy, so our babies could eat it. Next time (there will be a next time) I will use breast meat as directed which will probably cause the seasonings to really get into the whole chicken, not just the skin. thanks for a great recipe!

Krystal-Belle
I liked this recipe, but I did change it a bit. I used half as much honey (1/4 cup) as the recipe recommened based on other people's comments. My wife is on an elimination diet for wheat, dairy, eggs, and soy, so I substitued olive oil for the butter and added a little salt. I think I might go with 1/8 cup olive oil next time instead of 1/4 cup. Oh, and I also used chicken thighs instead of breasts. My 2 year old daughter loved it.

Unknown Chef