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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 4.9 g
  • Cholesterol: 61.8 mg
  • Sodium: 559.5 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 14.0 g

View full nutritional breakdown of Curry Chicken Thighs calories by ingredient
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Curry Chicken Thighs

Submitted by: SUPERSARAH79
Curry Chicken Thighs

Introduction

Curried chicken thighs great to serve with rice and broccoli Curried chicken thighs great to serve with rice and broccoli
Number of Servings: 6

Ingredients

    6 chicken thighs or more
    4 T. butter
    1/2 c. honey
    1/4 c. mustard
    1 tsp salt
    1 tsp curry powder

Directions

Melt butter then add the rest of the ingredients except chicken. Remove skin and excess fat from chicken. Roll chicken in sauce and put in greased baking dish. Pour remaining sauce over chicken. Bake uncovered @ 375 for an hour. (I like to baste every 15 mins or so.) This is great with rice and broccoli. Makes 6 servings. I just make 6 for my family but this is plenty or sauce to make more thighs.

Number of Servings: 6

Recipe submitted by SparkPeople user SUPERSARAH79.






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Member Ratings For This Recipe


  • Very Good
    11 of 11 people found this review helpful
    I melted the butter/margarin in a glass baking dish in microwave. Added other ingredients and baked in same dish, added partial bag of frozen veggies the last 15 minutes. I also put some some potatoes in to bake at the same time, used some of the sauce over the pototoes. - 10/9/09

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  • Incredible!
    9 of 9 people found this review helpful
    I've made this one a few times now, and it is fabulous. One idea to improve is to add fresh green beans or asparagus to the pan during the last 15-20 minutes of the cooking time. Thank you for sharing this one. It is on the regular rotation at my house. - 6/30/09

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  • Incredible!
    6 of 6 people found this review helpful
    This was wonderful, and so easy! I let the chicken sit in the marinade for a couple of hours before baking. I also added cayenne pepper, garlic and ginger. I added fresh broccoli to the pan for the last 20 minutes. - 7/31/10

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  • Very Good
    6 of 6 people found this review helpful
    Added this to my recipes, with the suggestion of adding mixed veggies and potato. Used olive oil instead of butter. I love curry! - 5/18/10

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  • 4 of 4 people found this review helpful
    Looks delicious, but the calories are calculated using 1 Tbsp. of butter, not 4. So if you make it the way this is printed, it's higher in calories than shown. - 8/6/12

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  • Incredible!
    4 of 4 people found this review helpful
    Not a huge curry fan...but I absolutely loved this dish!! I must admit that I wasn't fond of the smell of the marinade at first, but as it was baking it started smelling better and better and the end result was fabulous!!! - 6/5/09

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  • Very Good
    3 of 3 people found this review helpful
    Everyone liked it a lot. I used some of the suggestions and added 1 tsp ginger, some cayenne, and garlic powder. I marinated it in the sauce while at church, about 3-4 hours. I also cut up some celery, carrots, and potato and added to the baking dish to bake along with the chicken. Great! - 9/23/12

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  • Very Good
    3 of 3 people found this review helpful
    Made this for dinner tonight with some mashed cauliflower. It was super easy and will definitely be adding it to the week night rotation! - 2/3/09

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  • Incredible!
    2 of 2 people found this review helpful
    Made this with boneless chicken and cut the cook time to 30 mins. Also added red pepper powder to spice it up. Will make again, loved it! - 1/17/13

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  • Very Good
    2 of 2 people found this review helpful
    I made this last night for my family. They loved it. My husband said it was great and my picky 6 year old gobbled it up!! Thanks for sharing, will make again!! - 1/28/09

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  • O.K.
    1 of 1 people found this review helpful
    Meh, it was ok, more like honey mustard chicken, would make again though. - 4/27/13

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  • Very Good
    1 of 1 people found this review helpful
    Very good...I used about 8 skinless thigh fillets and the cooking time was cut in half. My boyfriend loved it. I only have to say it was a bit too sweet for my taste. I think next time I would use less honey and add some root vegetables or something to the sauce. Also add some cayenne pepper. - 6/14/10

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  • Very Good
    1 of 1 people found this review helpful
    Very tasty. We cooked it with boneless thighs for only about 35 minutes. I'm having the leftovers for lunch today. Certainly will make it again. - 3/5/10

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  • Very Good
    1 of 1 people found this review helpful
    My husband really liked this and it was really easy! Thanks! - 6/6/09

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  • Very Good
    1 of 1 people found this review helpful
    Always looking for new ways to cook chicken, and this will become a standby favorite! - 3/16/09

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  • Very Good
    1 of 1 people found this review helpful
    This was very tasty however, I had to make some modifications. I used chicken wings instead of thighs and added spicy mustard as well as regular mustard and I accidently used cumin instead of curry and didn't realize it till it was in the oven. Opps, but very, very tasty. - 1/27/09

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  • I use 2 tbsp. of olive oil in place of butter, no need to heat on stove, the put in the slow cooker on low for 4-5 hours. - 10/16/14

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  • I was looking for something out of the routine for baked chicken, and this was great! I actually used ground cumin, only 1 tbspn of butter, no salt, 1/4 c of honey, and added cayenne pepper, garlic powder, oregano and ground ginger. Tasted great with a little kick! Will definitely make again. - 6/5/14

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  • Delicious! My family and I loved this recipe. - 3/31/14

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  • Delicious! I made a half recipe for the 2 of us. The only change I made was to increase the curry powder (used 1.5 tsp in the half recipe). I will be making this again (and again, and again)! - 3/8/14

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  • Everyone loved this (I have 5 kids aged 7 and under...sometimes it's a tough crowd to please). Super easy and delicious! We had it with rice, broccoli, and sweet potato baked fries. - 3/1/14

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  • I used half the butter and didn't have curry so used cumin. I also added some cayenne since my family likes a little heat. Next time I would let it marinate in the honey-mustard-curry sauce a little before baking. The sauce was yummy! p.s. I made rice and broccoli as suggested....great meal! - 10/23/13

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  • I used chicken breast cut up into serving pieces and olive oil. I added new red potatoes cut in half - bite size and added half a pound fresh green beans cut up in thirds. I mixed it up in the sauce as written and baked it for 45 minutes. It was so yummy. - 9/5/13

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  • I made this exactly as is and wow. Very yummy. This is company worthy.
    2nd time I made it with twice the curry.. was barely enough sauce for 5 pieces. - 8/20/13

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  • These were great, as others suggested I topped with veggies, broccoli and tomato. It was delish. - 8/9/13

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