Honeycurriedchicken Recipes

Steps:

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

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

Steps:

• In a well greased/buttered baking dish, arrange the chicken skin side down.
• In a bowl combine all other ingredients and stir until smooth.
• Pour over chicken and refrigerate 1 hour (more if desired).
• Drain and reserve excess sauce.
• Bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce.
• Turn chicken over and baste with remaining sauce.
• Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically.
• Serve along side your favorite Basmati rice recipe and enjoy!

Steps:

• Combine margarine, mustard, honey and spices.
• Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken.
• Bake covered at 375 for 1 hour.
• I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
• Serve over rice.

Steps:

• For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
• Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
• Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
• For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.

Steps:

• In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).