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Honey Curried Chicken

Honey Curried Chicken

CARROLL

This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
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Reviews

YUJUAN29
54
12/1/2005

I really liked this recipe. Not being a mushroom lover, I deleted those and instead added a little chicken broth to thin out the sauce. I put the chicken in a baking dish over some carrots and sweet potatoes then added the sauce. The vegetables went very well with the sauce.

leachyperson
32
2/18/2007

I love this recipe. I found that fresh mushrooms work better, though. Sometimes I also cut up some apple and stick it in for a little extra sweetness. I use four chicken breast halves instead of 18 pieces and just halve the rest of the ingredients and end up with some extra sauce that's good for dipping biscuits in.

PEGO
21
1/25/2004

I have made this recipe several times and received rave reviews each time. I did find that it made a lot of sauce. And I have reduced the number of cans of mushrooms used. Since I usually make this ahead of time for camping or pot lucks I drain the sauce after cooking; cool it in the frig; take off the fat and then return it to chicken casserole before reheating.