Curryglazedchicken Recipes

BAKED CHICKEN CURRY

Steps:

• Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
• Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
• Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

CURRIED HONEY MUSTARD CHICKEN

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

GRILLED CHICKEN WITH CURRY GLAZE

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Cook over med heat, stirring constantly to a boil.
• Stir and cook 2 minutes more; remove from heat and set aside.
• Season chicken with salt and pepper.
• Grill meat until nearly done.
• Brush curry sauce on the meat during the last part of the cooking time.
• Turn and coat the other side.
• Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
• Serve with lots of napkins.

GOLDEN GLAZED CHICKEN

Steps:

• Spread onions on bottom of 13x9-inch greased dish.
• Add chicken breasts (remove skin if desired).
• Season with salt and pepper to taste.
• Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
• (Can prepare to this point and refrigerate up to 8 hours).
• Bake uncovered at 375 for 40-50 minutes.
• Baste 2 or 3 times during cooking.

CURRIED CHICKEN THIGHS

Steps:

• Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
• Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
• Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
• Stir in cream and peas. Season to taste. Serve with basmati rice.