5 Ingredient Sticky Curried Honey Chicken
This 5 Ingredient Sticky Curried Honey Chicken is a perfect balance of sweet, savoury, and just a touch of spice. Tender chicken thighs are baked in a glossy honey-curry sauce until irresistibly sticky and golden. Pair it with fluffy rice and some steamed greens for a no-fuss dinner that’s bound to become a family favourite!
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
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
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CHICKEN THIGH CUTLETS
Chicken thigh cutlets are chicken thighs with the bone in and skin on. You can buy thigh cutlets from either the deli section of large supermarkets at a per kilo price or they can also be purchased in packets from the meat department. Deli is usually cheaper though I find. To remove the skin, grab the skin from one side of the chicken where its a bit loose and simply pull off in the opposite direction to remove. Using a small sharp knife, trim all the excess fat away.
You could also try this with chicken maryland, chicken lovely legs, wings (skin on) or even breast fillets. Bear in mind though, if using breast fillets, they will not take as long to cook and they will not be quite as juicy, but still tasty and delicious. - CURRY POWDER
I like to use a classic regular curry powder that is available from the supermarket such as Clive of India or Keens curry powder. I like to use 2 teaspoons for a nice 'curry hit' but you can reduce this to 1 teaspoon if preferred. - MUSTARD
You could also try this with other mustards you may have on hand such as wholegrain or English etc - TO GET THE PERFECT GOLDEN CHICKEN - SECRET IS IN THE BASTING!!
To get truly brown, golden sticky chicken, the trick is to 'baste' whilst cooking. To get the golden glow and perfectly sticky chicken this is how to do it - see images in post above), at 20 minutes, 40 minutes, 50 minutes. 55 minutes and one final one at 60 minutes once its come out of the oven. Works every time!! Only takes less than 1 minute and so worth it. Trust me!