Best 6 Curry Glazed Golden Chicken Recipes
**Curry Glazed Golden Chicken: A Culinary Symphony of Flavors**
Embark on a culinary journey with our tantalizing Curry Glazed Golden Chicken, where succulent chicken pieces are transformed into a golden masterpiece. This extraordinary dish is a symphony of flavors, combining the aromatic warmth of curry with a hint of sweetness from honey and a tangy kick from dijon mustard. The chicken is first marinated in a blend of spices, then baked to perfection, creating a crispy outer layer and tender, juicy meat. Once glazed with our irresistible curry sauce, it becomes a visual and culinary spectacle, ready to tantalize your taste buds. Accompany this delectable chicken with our mouthwatering recipes for Carrot Fries, Tangy Slaw, and Creamy Spinach Dip for a complete and satisfying meal.
GOLDEN GLAZED CHICKEN
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
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
CURRY GLAZED CHICKEN
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
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.
SINGAPOREAN CHICKEN CURRY
In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.
Provided by Clarissa Wei
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
- In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
- Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
- Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
Tips:
- To achieve a crispy and flavorful chicken, ensure the skin is dry before seasoning and cooking. Pat the chicken dry with paper towels to remove excess moisture.
- Use a combination of spices and seasonings to enhance the flavor of the chicken. The recipe suggests paprika, garlic powder, onion powder, and salt, but you can adjust the spices according to your preference.
- To create the curry glaze, use a good quality store-bought curry paste or make your own using fresh herbs and spices. The curry paste should be thick and flavorful.
- Baste the chicken regularly with the curry glaze throughout the cooking process. This will help to keep the chicken moist and ensure an even distribution of flavor.
- To achieve a crispy skin, roast the chicken at a high temperature (400°F) for the first 15 minutes, then reduce the temperature to 350°F for the remaining cooking time.
- Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C) before removing it from the oven.
- Let the chicken rest for a few minutes before carving. This will allow the juices to redistribute, resulting in tender and flavorful meat.
Conclusion:
This curry-glazed golden chicken is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of spices and the crispy skin create a tantalizing dish that is sure to impress. Serve it with rice, vegetables, or your favorite side dishes for a complete meal. The curry glaze adds a unique and aromatic flavor to the chicken, making it a standout dish that will surely be a hit with your family and friends.
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