Honey Curried Chicken

March 5th, 2014

Honey Curried Chicken 1


Just the name of this dish conjures memories of meals at my Mother’s home.  This was one of her favorite ways to prepare chicken.  I am really surprised that I have not shared the recipe with you before now.  When I pulled some chicken thighs from the freezer yesterday, I knew that I wanted to make this sticky and succulent dish.  Although curry is an important part of the ingredients, the chicken does not taste at all like curry.  It is mainly sweet and moist with a lovely glaze.

Honey Curried Chicken 2V

We enjoyed this tonight.  When Mom made it she used a whole cut-up chicken; or two, depending on how many she needed to serve.  She was an expert at having enough food to feed a crowd.  I have been feeding more than our usual two lately.  Good friends from Michigan spent last weekend with us and next weekend we have our motorcycle gang here for several days.

Engraved Silver

I received the above hostess gift from our Michigan friends.  Hopefully you can see the hand stamped engraving on the silver salad utensils.  They say “Lake Lure Cottage Kitchen”.  Sandy ordered them from an Etsy shop run by a talented gal named Tanya.  If you are ever in need of an unusual gift, you will find many options on her site.  Thank you Sandy.  I will treasure this thoughtful gift.

I am linking this post to Tasty Tuesday, a new recipe party sponsored by The Comforts of Home.  There are some great recipes over there.  Enjoy this tasty chicken.


1 whole chicken, cut up or 6 to 8 chicken thighs, (I removed the skin)
1/4 cup butter
1/2 cup honey
2 teaspoons mustard
1 teaspoon salt
1 teaspoon curry powder

Wash and dry chicken and place in a roasting pan.  Mix remaining ingredients in a saucepan and cook until butter is melted and a slow boil is reaached.  Pour over chicken.  Bake at 350 degrees for 1 hour.  Baste frequently during the last 20 minutes.

Printable recipe

14 responses to “Honey Curried Chicken”

  1. Penny @ The Comforts of Home says:

    Penny this sounds wonderful! Thank you for linking up with my Tasty Tuesday linky party and giving me a shout out!
    Love your new serving pieces…

  2. Susan says:

    What a flavorful way to prepare chicken and I love using skinless thighs too. Your hostess gift is beautiful and so thoughtful! What a great idea.

  3. Madonna/aka/Ms. Lemon says:

    This sounds delicious. I usually use white meat, but lately I have been working with dark to see if I can entice everyone to like it. This looks like an excellent start.

  4. Lavender Dreams says:

    That makes my mouth water! And there’s nothing like a cast iron skillet for getting some good even heat. Thanks for the recipe! Enjoy your week!

  5. Sam Hoffer says:

    Your chicken looks very tasty and I know it must be a big hit. I like skinless chicken thighs. Love the silver set you received as a gift too.

  6. Karen (Back Road Journal) says:

    What a thoughtful gift from your friends…I’m sure you will enjoy using them. I’ve never had the chicken before but I’m sure it is good. When I was little, there was a well known restaurant in Houston that always served honey with their fried chicken and I thought it was so good. 🙂

  7. L.A. Brown says:

    Shame on you for not sharing this one with us before now! It sounds really delicious Penny.

  8. Jane says:

    I love the serving pieces!! How nice of your friends (Michigan people are the best!!). I love the color on these chicken pieces and this is a recipe I am definitely going to try. I have been using chicken thighs a lot lately, they are so moist. Thanks, Penny!


  9. What a delicious recipe… and what a gorgeous blog! I can’t wait to read/taste more. Thank you for the kind words about the salad serving set! It was my pleasure to make them for you. Sandy is one of the best gift givers I know!!

  10. Trisha Jones says:

    looks so tender and juicy! x

  11. Mimi Johns says:

    I will have to try this one, with rice, I think – or sweet potatoes – and some sort of zingy fresh salad. I love all that can be done with chicken.

  12. Mary Jo says:

    I made this about 6weeks ago and we loved it. Just pulled out some pork chops going to try it. But first I think browning the chops should be done first, pour over curry sauce and bake. The whole house will smell wonderful.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.