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Honey Curried Chicken

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Submitted by lfalandyszl

YIELD

2 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

4 4
EACH EACH CHICKEN BREASTS
with skin
¼ 59
CUP ML BUTTER
melted
¼ 59
CUP ML HONEY
2 3E+1
TABLESPOONS ML DIJON MUSTARD
3 15
TEASPOONS ML CURRY POWDER
or garam masala
1 1
EACH EACH GARLIC CLOVES
small, crushed
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML GINGER
grated or finely chop
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In an oiled baking dish , arrange chicken skin side down.

Combine all other ingredients and stir until smooth.

Pour over chicken and refridgerate 1 hour (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375℉ (190℃) degree oven for 20 minutes.

Turn chicken over and baste with remaining sauce, bake chicken another 20 to 30 minutes or until its tender and no pink remains, basting periodically.

Serve with anything - rice, noodles, or baked potatoes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 652 42% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 1373mg 57%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 112g
Vitamin A 16% Vitamin C 15%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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