CURRY CHICKEN MARINADE
Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
HONEY MUSTARD CHICKEN MARINADE
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
HONEY-MUSTARD AND CURRY CHICKEN THIGHS
Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.
Provided by Brad Istace
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Flatten chicken thighs and squeeze tightly into a square baking dish.
- Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 674.9 calories, Carbohydrate 53.6 g, Cholesterol 179 mg, Fat 32.5 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 8.5 g, Sodium 879.2 mg, Sugar 34.9 g
CURRIED HONEY MUSTARD CHICKEN
This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
Nutrition Facts : Calories 373.6 calories, Carbohydrate 27.6 g, Cholesterol 109.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 562.8 mg, Sugar 23.3 g
CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE
Make and share this Chicken Breasts in Curry-Honey-Mustard Sauce recipe from Food.com.
Provided by Chef Dudo
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the margarine in an ovenproof pan.
- Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
- Add the chicken breasts and make sure they are covered by the sauce.
- Cover and marinate in the refrigerator for 4 hours or more.
- Preheat oven to 375°F.
- Remove from refrigerator and bake covered for 10-15 minutes.
- Remove cover and bake 10-15 minutes more until done and juices run clear.
- Baking time will depend on the thickness of the chicken breasts.
HONEY DRIZZLED CURRY MUSTARD CHICKEN
A quick recipe that's both tasty and easy to make. Serve over rice.
Provided by Durham1222
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
- Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
- Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.
Nutrition Facts : Calories 627.2 calories, Carbohydrate 37.7 g, Cholesterol 150.6 mg, Fat 36.2 g, Fiber 0.6 g, Protein 38.7 g, SaturatedFat 11.8 g, Sodium 626.5 mg, Sugar 35.5 g
CHICKEN BREASTS IN CURRY HONEY MUSTARD SAUCE
A lovely gold sauce. This is good enough for company and kids like it as well. You can cook less chicken breasts if you wish, you just get more of the delicious sauce to lick up! Serve with rice. From a Toronto League Cookbook.
Provided by Raspberry Cordial
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
- Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
- Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.
Nutrition Facts : Calories 254.8, Fat 7.7, SaturatedFat 4.1, Cholesterol 83.7, Sodium 538.9, Carbohydrate 18.8, Fiber 0.6, Sugar 17.8, Protein 27.9
HONEY MUSTARD CURRY CHICKEN
Make and share this Honey Mustard Curry Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 175C (about 350F).
- Place chicken pieces in prepared pan.
- Combine all ingredients and pour over chicken.
- Bake, covered for about 2 hours in oven.
Nutrition Facts : Calories 345.5, Fat 18, SaturatedFat 5, Cholesterol 85, Sodium 316.1, Carbohydrate 24.7, Fiber 0.9, Sugar 23.4, Protein 22.2
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- In a small bowl, whisk together butter, honey, mustard and curry powder. (I use 4 tsp of curry powder because I like spice, however if you’re not a huge fan of spice you can use 2 tsp. curry powder or omit it all together.)
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