Best Curry Glazed Golden Chicken Recipes

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CURRY GLAZED CHICKEN



Curry Glazed Chicken image

Very good baked chicken that we enjoy with rice and brocolli. Recipe source: Bon Appetit (March 1985)

Provided by ellie_

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons margarine
1/4 cup honey
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
2 teaspoons curry powder
1/2 teaspoon salt
1 (3 lb) chicken, cut into 8 pieces

Steps:

  • Preheat oven to 375-degrees F.
  • Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
  • Stir in next 4 ingredients (honey- salt).
  • Add chicken pieces, turn to coat all sides.
  • Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

GOLDEN CHICKEN



Golden Chicken image

This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.

Provided by Chef John

Categories     Chicken Legs

Time 2h25m

Yield 4

Number Of Ingredients 20

4 (12 ounce) chicken leg quarters
2 teaspoons kosher salt, plus more to taste
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
½ cup diced jalapeño pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
3 cloves garlic, crushed
1 tablespoon tomato paste
3 tablespoons white wine vinegar
2 ½ cups cold water
1 teaspoon saffron threads, crushed
1 teaspoon dried currants
1 teaspoon chicken bouillon base

Steps:

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg

GOLDEN GLAZED CHICKEN



Golden Glazed Chicken image

Make and share this Golden Glazed Chicken recipe from Food.com.

Provided by Tebo3759

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 onions, sliced
4 bone-in chicken breasts
1/3 cup liquid honey
1/4 cup Dijon mustard
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon curry powder

Steps:

  • Spread onions on bottom of 13x9-inch greased dish.
  • Add chicken breasts (remove skin if desired).
  • Season with salt and pepper to taste.
  • Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
  • (Can prepare to this point and refrigerate up to 8 hours).
  • Bake uncovered at 375 for 40-50 minutes.
  • Baste 2 or 3 times during cooking.

Nutrition Facts : Calories 434.5, Fat 21.1, SaturatedFat 4.8, Cholesterol 92.8, Sodium 272.2, Carbohydrate 30.7, Fiber 2, Sugar 25.9, Protein 31.8

INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

CROCK POT GOLDEN CHICKEN CURRY



Crock Pot Golden Chicken Curry image

Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.

Provided by IOjaw

Categories     Curries

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 medium potatoes (quartered and sliced)
1 large carrot (quartered and sliced)
2 skinless chicken breasts (cut into bite size chunks)
1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
1 medium onion (coarsely diced)
1 tablespoon olive oil
2 tablespoons margarine
1 tablespoon minced garlic paste
3 tablespoons spicy curry powder
1 1/2 tablespoons turmeric
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch salt
1 cup flour
4 cups chicken broth or 4 cups bouillon

Steps:

  • Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
  • In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
  • Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
  • Next, gradually add flour mixing thoroughly into a pasty consistency.
  • Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
  • Last, pour broth mixture over the ingredients in the crockpot.
  • Cover and cook on high for 6 - 8 hours, stirring occasionally.
  • Serve over hot rice accompanied by sour and/or sweet pickled condiments.

Nutrition Facts : Calories 339.2, Fat 10, SaturatedFat 2, Cholesterol 50.4, Sodium 676.4, Carbohydrate 37.3, Fiber 5, Sugar 3.3, Protein 24.9

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