I’m so excited to share this honey curried chicken recipe with you all. It’s a game-changer in our household, and I’m sure it will be in yours too. The dish originated from the Indian subcontinent, where the rich flavors of honey and curry powder are a staple.
When I first tried it, I was hooked by the sweet and savory flavors that danced on my tongue. The technique of slow-cooking the chicken in a mixture of spices, honey, and yogurt is truly magic. It’s a simple yet impressive dish that’s perfect for any occasion, whether it’s a family gathering or a casual dinner with friends.
The best part? It’s incredibly easy to make and requires minimal prep time. My kids love helping me in the kitchen, and this recipe is always a hit with them.
They can’t get enough of the tender chicken and flavorful sauce. As for me, I appreciate how healthy this dish is – the honey adds a touch of sweetness without adding refined sugar, and the yogurt helps to keep things cool and creamy. Plus, it’s a great way to use up any leftover chicken or vegetables we have on hand.
I’ve made this recipe countless times, but it never gets old. My family asks for it every week, and I’m happy to oblige. So, if you’re looking for a new recipe to add to your repertoire, look no further than this honey curried chicken recipe.
Honey Curried Chicken
4.6 from 1696 votes
This honey curried chicken features tender pieces of chicken in a rich, sweet and mildly spicy curry sauce. The combination of honey and curry powder creates a beautifully balanced glaze that caramelizes as it bakes.
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
For the Sauce
1/3 cup honey
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 cup canned coconut milk (full fat)
2 tablespoons tomato paste
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For Garnish
2 tablespoons fresh cilantro, chopped
1 tablespoon toasted sesame seeds
👨🍳Directions
1Preheat your oven to 375°F.
2Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper.
3Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
4Add the chicken pieces in a single layer and cook for 4 to 5 minutes, turning once, until golden brown on all sides.
5Remove the chicken to a plate and set aside.
6Reduce the heat to medium and add the diced onion to the skillet.
7Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent.
8Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.
9In a small bowl, whisk together the honey, curry powder, cumin, turmeric, cayenne (if using), coconut milk, tomato paste, soy sauce, salt, and black pepper until smooth.
10Pour the sauce into the skillet with the onions and stir well to combine.
11Return the browned chicken pieces to the skillet, turning them to coat evenly with the sauce.
12Bring the mixture to a gentle simmer over medium heat, then transfer the skillet to the preheated oven.
13Bake for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
14The internal temperature of the chicken should reach 165°F.
15Remove from the oven and let rest for 5 minutes.
16Garnish with fresh chopped cilantro and toasted sesame seeds before serving.
17Serve hot over steamed rice or with warm naan bread.
For a milder curry, reduce the cayenne pepper or omit it entirely. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce before baking.
Watch Video Of How Honey Curried Chicken Works
To store leftovers, let the honey curried chicken cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. When you are ready to reheat, warm it in a skillet over medium low heat with a splash of chicken broth or water to loosen the sauce.
Stir occasionally until heated through, which takes about 5 to 7 minutes. You can also reheat individual portions in the microwave for 1 to 2 minutes, but the stovetop method gives a better texture. For serving, this dish is versatile enough for any occasion.
I often double the recipe when I have guests because it is easy to scale up. You can serve it over rice, with warm naan, or alongside roasted vegetables for a complete meal. Leftovers also work well stuffed into pita bread or wrapped in tortillas for a quick lunch.
This recipe is always a good idea because it is simple, flavorful, and pleases a crowd without demanding a lot of effort.
❓ Frequently Asked Questions About Honey Curried Chicken
1. What type of chicken should I use for this recipe?
For this recipe, you’ll want to use boneless, skinless chicken breasts or thighs. If you prefer dark meat, you can use boneless thighs instead.
2. Can I substitute the honey with another sweetener?
While you can substitute the honey with another sweetener like maple syrup or agave nectar, keep in mind that it will change the flavor profile of the dish. Honey has a distinct flavor that pairs perfectly with the curry powder and spices.
3. Can I make this recipe in advance?
Yes, you can make this recipe in advance and refrigerate or freeze it for later use. Just thaw the chicken and sauce before reheating.
4. How do I store leftover chicken? Store leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.
5. Can I serve this dish over rice or noodles?
Yes, you can serve this dish over rice or noodles for a hearty meal.
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