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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 4 servings |
||
| Calories 433 | ||
| Calories from Fat 227 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.3g | 38% | |
| Saturated Fat 11.2g | 55% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 123mg | 41% | |
| Sodium 765mg | 31% | |
| Potassium 393mg | 11% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 18.0g | ||
| Protein 31.9g | 63% | |
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This is a deliciously sweet and spicy chicken recipe. You can easily make this recipe spicier by adding more ginger to suit your taste.
SERVES 4
Ingredients
- 4 chicken breasts, skin on
- 1/4 cup butter, melted
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 2 dashes hot pepper sauce
- 2 garlic cloves, crushed
- 2 tablespoons soya sauce
- 2 tablespoons lemon juice
- 1 teaspoon ginger (grated or finely chopped)
- salt and pepper
Directions
1
In a well greased/buttered baking dish, arrange the chicken skin side down.2
In a bowl combine all other ingredients and stir until smooth.3
Pour over chicken and refrigerate 1 hour (more if desired).4
Drain and reserve excess sauce.5
Bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce.6
Turn chicken over and baste with remaining sauce.7
Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically.8
Serve along side your favorite Basmati rice recipe and enjoy!
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- Course > Main Dish > Curries
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef MB
On May 9, 2008
Fabulous taste and easy to prepare. What more could you ask for! My version of this recipe calls for a tablespoon of curry powder or garam masala instead of 1 tsp of each. My only other change is, I bake the chicken with all the marinade together instead of basting. The pan juices are incredible over...anything! I'm hoping this summer to try this recipe on the grill.
From: Katie Lady
On Mar 3, 2008
Delightfully sweeter than what I had expected. I didn't add the hot pepper sauce or the ginger (none on hand), but it still turned out great!
From: Julia Rodriguez
On Oct 17, 2005
This was very good. I put frozen skinless chicken thighs in the pan. Made the sauce skipping the butter. I poured the sauce over the thighs in the pan, then added 1/2 cup of wine, covered it with foil and baked it 45 minutes. The sauce was good over rice.
From: Julesong
On May 22, 2005
This is a wonderful recipe! We're going to be making it again and again. 
We did do it a bit differently, but it's the ingredients in the sauce that I feel makes it so delicious. Instead of the skin-on breasts, we used whole skinless. We cut them into bite-sized pieces and browned/simmered them in the sauce instead of baking - so VERY yummy! We served it with sauteed veggies (mushrooms, onion, and fennel). A repeat recipe! Hubby fully approved of dinner!
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