A perfect family dish, this healthy and tasty honey curry chicken gets its name from the gorgeous honey glaze that makes for the sauce. Pair it up with warm cooked rice or fried rice and you will be able to make your dinner table a place of attraction for your kids.
The honey curry chicken is an easy recipe that is pretty simple and calls for ingredients that are readily available in the market. So, make sure that you include this recipe in your regular menu.
Preparation time required: 20-25 minutes
Cooking time required: 1 hour 30 minutes
8 chicken thighs or breasts, skinless
8 large red potatoes, quartered
2 tablespoons of curry powder
6 carrots, peeled and sliced
½ teaspoon of ground ginger
1 cup + ½ cup of honey
½ cup of melted butter
20 mushrooms, halved or quartered
1 teaspoon of garlic salt
A pinch of cayenne pepper
½ cup of Dijon mustard
4 large cloves of garlic, peeled and crushed
Salt, to taste
1. Set a temperature of 350 degrees Fahrenheit on your oven to allow it to get preheated while you prepare the chicken and the rest of the ingredients. For rinsing the chicken pieces, transfer them over to the sink in a bowl and then rinse them one by one by rubbing with your hands. Make sure that all the chicken pieces are completely cleaned and must not retain any impurities and unhygienic things. Once done, drain away the entire water from the bowl of chicken and then transfer it over to your counter.
2. Once done, take a large baking dish and place the rinsed chicken pieces in that. Season all the chicken pieces with salt and then insert the baking dish into the preheated oven. Bake the chicken pieces for 1 hour or until they turn soft. While the chicken is roasting, take the carrots and peel off their skin after rinsing them properly. Cut the carrots into ½ inch sized pieces and then set them aside. Follow that by chopping the mushrooms and the red potatoes.
3. After that, take the cloves of garlic and crush them with the back of your knife. Peel off the skins of the garlic cloves and then set them aside. Once every vegetable is chopped, take a large saucepan and fill it up with enough water so that the potatoes and carrots can get easily submerged in the water. Place the saucepan over high heat and wait until the water starts boiling. Once the water starts boiling vigorously, carefully drop the potatoes and the carrots in the saucepan.
4. Let the carrots and potatoes boil in the water for a few minutes and then turn down the heat to simmer the vegetables for 20-25 minutes or until they turn tender. Now take another saucepan and pour the honey into it. Add the ground ginger, curry powder, garlic salt, crushed garlic, cayenne pepper, melted butter and the Dijon mustard to the honey and then whisk the mixture to combine all the ingredients. Whisk the mixture until you get a well-combined sauce and then remove the saucepan from the heat.
5. Once the chicken is roasted, take out the baking dish from the oven and place it on a wire rack to cool it down. Once the baking dish cools down, drain away the drippings from the pan and then arrange the boiled vegetables and the mushrooms around the chicken. Follow that by pouring the honey sauce all over the chicken and the vegetables. Once done, place back the baking tray in the oven and bake for an additional 20-30 minutes or until the chicken and vegetables are cooked through.