Honey Drizzled Curry Mustard Chicken

Honey Drizzled Curry Mustard Chicken

11 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Durham1222
Recipe by  Durham1222

“A quick recipe that's both tasty and easy to make. Serve over rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.

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Reviews (11)

Rate This Recipe
michelle
9

michelle

This was fantastic! The sauce only took 5 minutes to make and I actually marinated the chicken in it for about an hour in the fridge. When cooking the chicken you basically cant leave it and I would suggest turning the heat down when you leave it to simmer. To make the rice a little tastier I added curry and pepper to it and then when it was cooked I threw in some peas, and scrambled egg- delicious! Overall very tasty, juicy, easy to make, and it didn't make a lot of dishes so I will definitely do this one again!!

lynnhousehold
9

lynnhousehold

Family loved this. Just have to watch chicken & keep turning/stirring because it's a sugar base, so it'll burn quick if you leave it.

mrat
9

mrat

I think the poster of this recipe might need to review some of the details, especially on time. This turned out awful and burnt! I know the tendency is to blame the cook, but I use timers in all my cooking and did so for this one. Clearly, there is a problem somewhere after the first 8 minutes. The other side of my chicken was burnt well before 12 minutes after turning it. (And yes, I added water and poked the holes before) If the recipe is followed as it is written, it is not edible. I had to edit this a couple of times, because I was quite grouchy after attempting this recipe. All this recipe yielded was an irritated husband, an irritated wife, a messy kitchen and a hungry household. Save your time, frustration, and the mess!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 627 cal
  • 31%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 38.7 g
  • 77%
  • Cholesterol
  • 151 mg
  • 50%
  • Sodium
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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