5 Ingredient Sticky Curried Honey Chicken
This 5 Ingredient Sticky Curried Honey Chicken is sweet, savoury and perfectly sticky. A simple oven-baked chicken recipe ideal for busy weeknights or easy entertaining.
Ingredients
- 8 chicken thigh cutlets, skin removed and trimmed of excess fat (See Note 2)
- 60g butter, chopped
- 160g (½ cup) honey
- 2 teaspoons curry powder (See Note 3)
- 2 teaspoons Dijon mustard (See Note 4)
SERVING SUGGESTIONS
- Steamed rice
- Steamed greens (such as broccoli, beans or Asian greens)
- Sliced spring/green onions
- Thinly sliced red onion (optional)
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Lightly grease a large baking/roasting pan with non-stick cooking spray and arrange chicken into pan in a single layer, flesh side up. Set aside.
- Place butter, honey, mustard, curry powder and 1 teaspoon of salt into a small saucepan. Whisk over a medium heat until butter melts and mixture comes to the boil.
- Carefully pour the hot melted sauce over the chicken and turn to coat.
- Bake in the oven for 1 hour, basting occasionally with a spoon, and more often in the last 20 minutes of cooking time or until chicken is cooked through and is nicely glazed and sticky (See Notes below).
- Serve chicken and sauce, cooked rice and steamed greens of choice. Garnish with sliced spring/green onions and red onion if desired.
Notes
- Cook’s Notes
Oven temperatures listed are for a conventional oven. If you’re using a fan-forced (convection) oven, reduce the temperature by 20°C. Measurements follow Australian standards where 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml. Herbs are fresh unless otherwise specified and cups are lightly packed. Vegetables are medium-sized and peeled unless stated. Eggs are extra-large, around 55–60 g each, unless noted otherwise. - Chicken Thigh Cutlets: Chicken thigh cutlets are bone-in, skin-on thighs. You can buy them from the deli counter at most large supermarkets (usually the cheaper option) or in pre-packed trays from the meat department. To remove the skin, grab it where it’s loose and pull it back in the opposite direction. Trim away excess fat with a small sharp knife.
This recipe also works with chicken marylands, lovely legs, wings (skin on), or breast fillets. Keep in mind breast fillets cook faster and won’t be quite as juicy, but they’ll still be tasty. - Curry Powder: A regular supermarket curry powder works perfectly, such as Keens or Clive of India. Two teaspoons gives a nice curry flavour, but you can reduce it to one teaspoon if you prefer a milder taste.
- Mustard: You can easily swap in other mustards you have on hand, like wholegrain or English mustard.
- To Get the Perfect Golden Chicken – The Secret is Basting
For beautifully golden, sticky chicken, baste during cooking. Spoon the pan juices over the chicken at 20, 40, 50 and 55 minutes, then once more when it comes out of the oven. It takes less than a minute each time and makes a big difference to the final colour and flavour.