Beverly Stichtenoth of Katy, Texas, was honored for this recipe, a favorite of her just-graduated son, Todd.
1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 teaspoon salt
1 teaspoon curry powder
1 (3 1/2- to 4-lb.) whole chicken, cut up*
How to Make It
Stir together first 5 ingredients in a shallow dish until blended. Dip chicken in honey mixture, 1 piece at a time, thoroughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15- x 10-inch jelly-roll pan; pour remaining honey mixture over chicken.
Bake at 375° for 1 hour to 1 hour and 10 minutes or until done.
*4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substituted for cut-up whole chicken. Proceed as directed, decreasing bake time to 40 to 45 minutes.
I thought this recipe was excellent and super EASY to make. I made two chicken breast halves so I only used a fourth of each of the ingredients which made the right amount of sauce. I added a little more curry powders as other reviewers suggested. I cooked the chicken breasts at 375 for 40 minutes and they turned out perfect. I will definitely make this recipe again!
This recipe is deceptively simply and amazingly good. My husband went nuts for this. I took the other posters advice: doubled the curry powder, used less butter and baked in a baking dish. Fast set-up, few ingredients, cheap to make, delicious results . ..what's not to like?
I love the simplicity of this recipe. I used a 10x15 pan, which fit my 3.25 lb cut up (and mostly skinned) chicken just perfectly. I only had to bake it for 55 minutes. The flavor was similar to a Leann Chin or Wanchai Ferry (box mix)-type cashew chicken (without breading). YUM! We'll have this for dinner again.
I liked the flavor - although it certainly didnt taste too much like true, Indian curry. I increased the amt of curry powder as some reviewers recommended - almost doubling it. That helped. However, the sauce was only enough for 4 thighs and three drumsticks. You gotta up the honey and other ingredients if youre gonna come close to covering 4lbs of chicken. Thank you, though!
I made this with skinless thighs. Good and both kids and adults enjoyed it. Nevertheless, I will cut down on the butter next time and use leaner chicken. I will also increase the curry powder. With a few tweaks, this recipe could easily get to 4-stars.
If you make this in a jelly-roll pan, the extra sauce is going to burn off (in my case). I would make again in a 9x13 to have plenty of sauce to pour over rice. Great combination of ingredients for good flavor!
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