Curry Glazed Chicken

"Very good baked chicken that we enjoy with rice and brocolli. Recipe source: Bon Appetit (March 1985)"
 
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Ready In:
1hr
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 375-degrees F.
  • Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
  • Stir in next 4 ingredients (honey- salt).
  • Add chicken pieces, turn to coat all sides.
  • Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

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Reviews

  1. This wasn't terrible but it was not a hit in my house. It was really sweet and not enough curry flavor (I used madras hot curry). Won't make it again.
     
  2. An easy, yummy recipe. I cut the sauce in half & used 2 boneless, skinless chicken breasts. Instead of 1/4 tsp salt, I used 1/8 tsp garlic salt. I also used the spicy brown mustard & it worked well with the curry & honey flavor. I had to bake mine for closer to 40 min but that might have been more of a personal preference-I like my meat well done! Will make this again!
     
  3. This was very easy and delicious. My chicken-hating DH loved it! I used boneless breasts, but promised him I'll try it with leg quarters next time. Great recipe.
     
  4. excellent recipe! I make this with boneless chicken breasts. I use 2 tablespoons of the dijon mustard, and because we like a little "burn" from our curry, I use two heaping teaspoons of a hot curry. Bake it for 20 minutes, no turning necessary. I serve this with Conconut Rice (recipe #60330).
     
  5. A very nice chicken recipe with a nice soft curry flavour. I melted the butter in the microwave and mixed in the other ingredients for the glaze then brushed it onto the chicken. I cooked mine a bit longer and it turned out pretty dark, not burned. So you should really take notice of the cooking time stated in the recipe.
     
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Tweaks

  1. An easy, yummy recipe. I cut the sauce in half & used 2 boneless, skinless chicken breasts. Instead of 1/4 tsp salt, I used 1/8 tsp garlic salt. I also used the spicy brown mustard & it worked well with the curry & honey flavor. I had to bake mine for closer to 40 min but that might have been more of a personal preference-I like my meat well done! Will make this again!
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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