Prep Time
10 Mins
Cook Time
1 Hour 10 Mins
Yield
Makes 4 to 6 servings

Beverly Stichtenoth of Katy, Texas, was honored for this recipe, a favorite of her just-graduated son, Todd.

How to Make It

Step 1

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.

Step 2

Bake at 375° for 1 hour to 1 hour and 10 minutes or until done.

Step 3

*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.

Ratings & Reviews

lperejma's Review

Mom2ake
October 25, 2014
N/A

Mom2ake's Review

cook187
July 29, 2013
This was soooo good!! My husband and I couldn't get enough. Definitely making this one again and again!

cook187's Review

habamom
January 18, 2012
Delicious!! We loved this recipe!! Its so easy to make and tastes so good! I doubled the curry and used olive oil instead of butter. Came out perfect! I will def make it again!

dmloss's Review

dmloss
March 29, 2011
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!

Onecentinvegas's Review

treemont
March 25, 2011
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?

dnasaint's Review

MichelleBiggs
May 30, 2010
This is one of my family's favorite recipes. The kid likes it, the adults like it, and it can be doubled for a crowd. It is definitely not authentic Indian, but it is tasty and easy.

habamom's Review

lperejma
May 13, 2010
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.

treemont's Review

amyallen
April 25, 2010
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!

MichelleBiggs's Review

dnasaint
April 05, 2010
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.

JillHP's Review

Onecentinvegas
February 22, 2010
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!