Sticky Garlic Curry Chicken Recipes

Steps:

• Mix all sauce ingredients together in a small bowl.
• Pour over chicken for the last 30 minutes of roasting, or if using other cooking method, use like you would bbq sauce.
• Baste often.
• Serve when chicken is cooked through and glaze is golden and bubbly.
• Cook time does not include initial cook time for chicken.

Steps:

• Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
• Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg - broccoli or leeks are good.

Steps:

• Preheat oven to 200°C.
• Place the chicken in a ceramic dish in a single layer.
• In a seperate bowl, combine sauces, honey, garlic and 5 spice powder.
• Pour over the chicken, turning to coat.
• Cover and refrigerate for at 30-60 minutes.
• Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden.
• Transfer to a baking tray, lined with baking paper, and brush with marinade.
• Bake for 6-8 minutes until just cooked through.
• Cover on a plate with foil and stand for 2 minutes.
• Slice about an inch thick, and serve.

Steps:

• 1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. 2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat. 3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes. 4. In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. 5. Serve immediately, garnished with green onions and sesame seeds, if desired. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Steps:

• In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate over night.
• When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Steps:

• Preheat oven to 400°F (200°C).
• Cut the chicken breasts into small bite-size pieces.
• Dip chicken pieces into egg mixture then coat with panko.
• Place the breaded chicken onto a baking sheet and season with salt and pepper.
• Bake 20 minutes until golden brown and cooked through.
• Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
• Toss chicken bites in the sauce until thoroughly coated.
• Serve immediately with chopped spring onion and sesame seeds.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Steps:

• Mix sugar, soy sauce, white wine, water, and garlic in 6 quart pan.
• Heat until sugar melts at medium heat.
• Add Chicken and Cover.
• Reduce heat so that it still simmers.
• Cook for 1 hour.
• Uncover and cook 30 minutes longer.

Steps:

• In large bowl combine all of the spices.
• Remove giblets from chicken, clean cavity and pat the chicken dry.
• Place the chicken in the large bowl with spices.
• Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
• Place chicken in resealable plastic bag (or use your foodsaver).
• Seal and refrigerate overnight.
• When ready to roast the chicken, preheat oven to 250.
• Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
• Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
• After 2 hours, start basting with the juices in the pan every 30-45 minutes.
• In the last hour of cooking, flip the chicken breast side up to get an even colour.

Steps:

• Preheat oven to 325°F.
• Wash chicken breasts and pat dry with paper towels.
• Place chicken in pan that just fits the breasts without too much overlapping.
• Mix other ingredients well and pour evenly over chicken.
• Bake for 1 hour. Check after 45 minutes and if chicken is getting too brown, place foil tent over it for the last 15 minutes.
• Serve hot.

Steps:

• In a small bowl, combine together Garam Masala, paprika and salt.
• Liberally coat chicken with seasoning mix.
• In sauté pan over medium heat, cook chicken in oil until no longer pink and 165 degrees in the center, about 6-7 minutes on each side. Add lemon juice and honey to the pan and allow to caramelize.