Prep 10 mins
Cook 1 hr
My mom passed this on to me. It was one of the first recipes I tried. Very easy, very good! *Please note that the curry is NOT strong, though garlic may be a nice addition it should not be substituted for the curry. Try it even if you don't think you like curry, it really makes the recipe, you won't be disappointed.
- 1 (3 lb) fryer, cut up
- 1⁄3 cup margarine, melted
- 1⁄3 cup honey
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
- Arrange chicken, skin side up, in a shallow casserole dish.
- Combine remaining ingredients and pour over chicken.
- Bake at 350F for about 1 hour, until browned and tender.
- Baste every 15 minutes.
- Nice with rice.
I really enjoyed this recipe. As promised, it was quick and easy. Since my family doesn't like curry, I just substituted with garlic powder. I especially enjoyed the colour the sauce gave the chicken.
I love this recipe. I make this at least once a month because it is so easy. Only thing different I do is I use butter instead of margarine and a lot less of it, about a 2 tblsp, does not seem to take away from the wonderful flavor at all. As a matter of fact I am going to make that right now!
It was pretty greasy from all the butter. The flavor was nice, but a bit weak. Maybe more honey and less butter would cut down on the grease and add to the flavor.