chicken honey curry recipe

Written ByJenny Smyth Posted on
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The Best chicken honey curry recipe

I have been making this chicken honey curry recipe for years and it is always a hit with my family. The combination of sweet honey and savory curry spices creates a flavor that is both comforting and exciting. My kids love the mild sweetness and I love that it comes together in one pot on a busy weeknight. It is the kind of meal that feels special enough for a Sunday dinner but easy enough for a Tuesday.

This recipe is perfect for anyone who wants to try a curry that is not too spicy. The honey balances the heat from the curry powder and ginger so even picky eaters enjoy it. I usually serve it over steamed rice or with warm naan bread to soak up every bit of the sauce. It is a great way to introduce your family to Indian inspired flavors without overwhelming them.

Chicken honey curry is also a healthier option compared to takeout. You control the amount of oil and salt and you can add extra vegetables like bell peppers or spinach. The honey provides natural sweetness so you do not need added sugar. Plus the turmeric and ginger in the curry powder have anti inflammatory properties which is always a bonus.

I first made this dish when I was looking for a way to use up some leftover chicken breast. Now I buy chicken thighs specifically for this recipe because they stay tender and juicy. The sauce thickens beautifully as it simmers and the aroma fills the whole house. My husband always says it smells like a restaurant kitchen when I am cooking this.

Whether you are cooking for a crowd or just your family this chicken honey curry recipe is a keeper. It is versatile enough to adjust the spice level and sweet to your taste. I hope you love it as much as we do.

Chicken Honey Curry

4.8 from 1377 votes

A mildly sweet and savory curry made with tender chicken thighs, honey, and aromatic spices. This one pot dish is perfect for a quick weeknight dinner or a cozy family meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
1 tbsp vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp cayenne pepper (optional)
1 can (14 oz) coconut milk
1/2 cup chicken broth
3 tbsp honey
1 tbsp soy sauce
1 tbsp tomato paste
Salt and pepper to taste
Fresh cilantro for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large skillet or Dutch oven over medium high heat.
2Add the chicken pieces and cook for 5 to 7 minutes until they are browned on all sides.
3Remove the chicken from the pan and set it aside on a plate.
4Reduce the heat to medium and add the diced onion to the pan.
5Cook for 3 to 4 minutes until the onion is soft and translucent.
6Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
7Sprinkle the curry powder, ground cumin, and cayenne pepper over the onion mixture.
8Stir constantly for 30 seconds to toast the spices and release their aroma.
9Be careful not to burn them.
10Pour in the coconut milk, chicken broth, honey, soy sauce, and tomato paste.
11Whisk everything together until the tomato paste is fully incorporated and the sauce is smooth.
12Bring the sauce to a gentle simmer.
13Return the browned chicken to the pan along with any juices that have accumulated on the plate.
14Stir to coat the chicken with the sauce.
15Reduce the heat to low, cover the pan, and let it simmer for 20 minutes.
16Remove the lid and increase the heat to medium.
17Let the curry cook uncovered for 5 to 7 minutes until the sauce thickens to your liking.
18The sauce should coat the back of a spoon.
19Taste and adjust salt and pepper as needed.
20Garnish with fresh cilantro and serve hot over steamed rice or with naan bread.
21The curry will continue to thicken as it cools.

🔧Equipment

Large skillet or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 550mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 14g🥩Protein: 26g

📝Notes

For a milder curry, omit the cayenne pepper. You can substitute chicken breast for thighs, but reduce the simmering time to 15 minutes to prevent drying out. Leftovers taste even better the next day.

Watch Video Of How Chicken Honey Curry Works

To store leftover chicken honey curry let it cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When you are ready to reheat warm it gently on the stovetop over medium low heat stirring occasionally.

You may need to add a splash of water or broth if the sauce has thickened too much. This curry also freezes well for up to 3 months so it is a great make ahead meal. For serving ideas I love to pair this curry with steamed basmati rice or warm naan bread to soak up the sauce.

You can also serve it over quinoa or with roasted vegetables for a lighter option. It is perfect for family gatherings because you can make it ahead and it tastes even better the next day. Whether it is a weeknight dinner or a special occasion this chicken honey curry always delivers comfort and flavor.

❓ Frequently Asked Questions About Chicken Honey Curry

1. Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breast. Just cut it into similar sized pieces and be careful not to overcook it. Chicken breast cooks faster so reduce the simmering time to about 15 minutes after adding the chicken back to the sauce.

2. Is this curry very spicy?

This recipe is mildly spicy because the honey balances the heat. The cayenne pepper is optional so you can leave it out for a completely mild dish. If you want more heat add extra cayenne or a pinch of red pepper flakes.

3. Can I make this dairy free or gluten free?

This recipe is naturally dairy free since it uses coconut milk. To make it gluten free use a gluten free soy sauce or tamari. All other ingredients are typically gluten free but always check labels on curry powder and broth.

4. How do I store and reheat leftovers?

Store leftover chicken honey curry in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium low heat stirring occasionally. You can add a splash of water or broth if the sauce has thickened too much.

5. Can I freeze this curry?

Yes, this curry freezes very well. Let it cool completely then transfer it to a freezer safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The flavors may deepen after freezing.

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