Super Easy Honey Curry Chicken

"I got this recipe for my mom and made it for my husband when we were just dating. He was convinced that I was the best cook ever! The recipe called for thighs, but I prefer boneless breasts. I usually serve this over a bed of rice with a steamed veggie medley or asparagus on the side."
photo by airlink diva photo by airlink diva
photo by airlink diva
photo by SloppyJoe photo by SloppyJoe
photo by LuckyMomof3 photo by LuckyMomof3
photo by ' =^..^= 'Ameera' =^..^= ' photo by ' =^..^= 'Ameera' =^..^= '
Ready In:
1hr 15mins




  • Dip chicken in sauce.
  • Place in casserole dish skin side up.
  • Bake at 375 degrees for 1 hour, basteing every 15 minutes.

Questions & Replies

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  1. DH absolutely loved it. I thought he was going to lick his plate clean. He probably did when I wasn't looking. I thought it was good but a little too sweet for me to completely enjoy it. I used 4 thighs because that's all I thawed and let the chicken marinate in the sauce for about 4 hours. The skin came out beautifully and the meat was flavorful. I'll make again but may reduce the honey a tad and try a different curry (I used Penzey's Sweet Curry). Thanks!
  2. This was delicious! I've already made this twice and will be making it again this week. Very easy recipe to make but looks like it took some time to make. I serve this with "Sauteed Baby Soinach and Garlic" recipe #50428. it was a very nice combination. Thanks for the recipe. I will be making often.
  3. A big hit in my house! Sweet and spicy, just like we like it. Next time I'll increase the curry, and I'll marinate the chicken for a while. Thanks for a fantastic recipe!
  4. My Mother made a honey curry chicken dish when I was a child. This is the closest recipe I can find....and it may even be better. I've made this dish probably 6 times now and it's great every time. I double the ingredients for the sauce. The sauce gets absorbed into the rice and butternut squash I serve with it. Yummmmmm
  5. As a beginner, this recipe was awesome! It was really good and really easy! My fiance loved it! I used boneless, skinless chicken breasts and 2x's the curry. It was wonderful. Thank you VERY MUCH!


  1. I cut everything by a 1/4 since I was only cooking 2 breasts.I used dijon mustard, and used 3 teaspoons of curry and a dash of cheyenne pepper. It was amazing!
  2. So flavorful and aromatic! Made this dish twice already, using olive oil instead of butter and one full teaspoon of curry powder. The first time, I used dijon mustard and boneless, skinless thighs. Second time I used regular yellow mustard and bone-in thighs with the skin on. I mixed up the sauce ingredients and let it marinate with the chicken for about six hours. Both tries were delicious; however, I think I preferred the second method best. A definite keeper! Thank you!


I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority. <br> <br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though! <br> <br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes. <br> <br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
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