OAMC Baked Curry Glazed Chicken or Pork
"This recipe is great with either chicken or pork chops. I mix everything together and put it in a freezer bag and store it until I am ready to cook it. We like spicy food, so I usually double the curry powder."
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1⁄2 cup honey
- 1⁄4 cup butter, melted
- 1⁄4 cup yellow mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
- 3 -4 lbs chicken or 3 -4 lbs pork chops
directions
- Stir together first 5 ingredients in a shallow dish until blended.
- Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
- Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
- Pour remaining honey mixture over chicken.
- Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
- *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I can't believe I forgot to review these! I used bone-in chicken breasts and thai red curry powder. Also, ran out of honey so used corn syrup. AMAZING!! Served with rice and oven roasted cauliflower! -
WE LOVED THESE! I made them a few weeks ago while trying freezer meals. It was by far our favorite! I cannot wait to make these next month! -
I made this a couple weeks ago and threw it in the freezer. The smell of the house while this was baking was AMAZING! I couldn't wait to eat. The taste was a bit disappointing. Don't get me wrong, it was good, but it definitely smelled better than it was. I had expected a bit more spice but I was pleasantly surprised by the subtle honey flavor. Next time I may up the curry and add some other spices. All together, it was an easy weeknight meal. -
For a freezer meal, we put all the ingredients in a zip-loc bag and froze it. Then thawed and baked. It was GREAT!
RECIPE SUBMITTED BY
FCR Gal
United States
My screen name is FCR Gal because my husband and I have Flat Coated Retrievers in addition to Gordon Setters and Pulik. My photo and my icon are of one our dogs as a puppy, Kipling.
About my ratings, I don't give anything lower than three stars. The recipes that I give four stars to are ones that I will definitely make again and will share with family and friends. I reserve five star ratings for recipes that are so fantastic that they are received with rave reviews from family and friends. These are recipes that become instant favorites and are made over and over. I appreciate constructive criticism about my recipes and how I can make them better.
I have lived in the South all of my life and have been cooking for as long as I can remember. I started cooking with my mom as a very young girl. I am fortunate to have been surrounded by wonderful Southern cooks all of my life and nothing says comfort food like fried chicken, mashed potatoes and vegetables that have been cooked down to mush! :-)) That is just the Southern way! To me, Southern cooking is very intuitive in that the best cooks don't ever work from a recipe. I try to do that also and almost never make something the same way twice!
