Best Honey Curry Sauce Recipes

CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE

Chicken Breasts in Curry-Honey-Mustard Sauce image

Make and share this Chicken Breasts in Curry-Honey-Mustard Sauce recipe from Food.com.

Provided by Chef Dudo

Categories Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 skinless chicken breasts
2 tablespoons margarine
1/4 cup prepared mustard
1/3 cup honey
4 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Steps:

Melt the margarine in an ovenproof pan.
Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
Add the chicken breasts and make sure they are covered by the sauce.
Cover and marinate in the refrigerator for 4 hours or more.
Preheat oven to 375°F.
Remove from refrigerator and bake covered for 10-15 minutes.
Remove cover and bake 10-15 minutes more until done and juices run clear.
Baking time will depend on the thickness of the chicken breasts.

CHICKEN BREASTS IN CURRY HONEY MUSTARD SAUCE

Chicken Breasts in Curry Honey Mustard Sauce image

A lovely gold sauce. This is good enough for company and kids like it as well. You can cook less chicken breasts if you wish, you just get more of the delicious sauce to lick up! Serve with rice. From a Toronto League Cookbook.

Provided by Raspberry Cordial

Categories Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 whole boneless skinless chicken breasts, split
1/4 cup butter
1/4 cup Dijon mustard
2 tablespoons prepared mustard
1/2 cup honey
2 teaspoons curry powder
2 teaspoons lemon juice
1 teaspoon salt
1/8 teaspoon garlic powder or 1 small garlic clove, chopped

Steps:

Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.

Nutrition Facts : Calories 254.8, Fat 7.7, SaturatedFat 4.1, Cholesterol 83.7, Sodium 538.9, Carbohydrate 18.8, Fiber 0.6, Sugar 17.8, Protein 27.9

HONEY-CURRY SAUCE

Honey-Curry Sauce image

This sweet and tangy sauce is great for people who are unsure about cooking with or the taste of yellow curry. I serve it over chicken, broccoli, and rice.

Provided by Experimental Fox

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 6m

Yield 4

Number Of Ingredients 6

Ingredients

⅓ cup melted butter
⅓ cup honey
¼ cup yellow mustard
fresh lemon juice
4 teaspoons yellow curry powder
freshly ground black pepper to taste

Steps:

Stir the butter, honey, mustard, lemon juice, curry powder, and pepper together in a glass bowl; heat in microwave on High until hot, about 1 minute.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 25.8 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 1.4 g, Protein 1.2 g, SaturatedFat 9.8 g, Sodium 288.7 mg, Sugar 23.4 g

SWEDISH HONEY CURRY DIPPING SAUCE

Swedish Honey Curry Dipping Sauce image

I once travelled to the beautiful city of Stockholm, Sweden. I was hungry and popped into a local fast food joint. I ordered a burger, fries but wanted to try something new to dip my fries in. I came across their Honey Curry sauce, and enjoyed it very much. However, in Canada, such a thing does not exist. So I figured out how to make my own homemade version, and I share that now with you.

Provided by Skoldpadda

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon curry powder
500 ml extra virgin olive oil or 500 ml vegetable oil
1 -2 egg yolk
2 tablespoons honey
1 pinch of sea salt and black pepper (to season)

Steps:

If you have ever made a mayonnaise, this will sound very familiar.
In a large bowl, add the 1 egg yolk, and teaspoon of curry powder.
Whisk together
When it looks evenly mixed, slowly add in the oil drop by drop.
If this is your first time making a mayo, Use Vege Oil until you are comfortable with that. Then switch over to Olive Oil when you are more experienced as Olive oil is expensive.
When you've gotten a bit of oil in there, slowly add in a nice thin thin stream the rest of the oil whisking it all together.
At this stage it is possible that the oil will split. Do not get discouraged. Simply stop, and start again, but instead of getting another pint of oil, use the split mix and whisk it in slowly to Yolk #2.
When it looks like a nice evenly mixed yellow mixture, you can then add the honey. I usually put in about 2 table spoons or so. But feel free to add more or less according to taste.
Also add nice sea salt and freshly ground black pepper to taste.
With all of that nicely mixed together, you're done! Homemade Mayonnaise or anything that uses fresh ingredients can spoil. I'm still enjoying my first batch, but i'd give it a couple of days before discarding.