Chicken Curry

My Aunt Edie used to make this recipe all the time. Often at family gatherings this would be the meal of choice. She always served it with rice but either rice or potatoes would work well, and be just as tasty. My aunt uses drumsticks which she de-skins before cooking. The easiest way to take the skin off of the chicken is to do it while it is still slightly frozen, the skin will come off much easier. I used boneless skinless chicken breasts but any kind would work well. This recipe will have you licking your fingers when you are done…enjoy!!


  • 4 pieces chicken legs
  • 1/2 stick of butter
  • 1/2 cup of honey
  • 1/4 cup of prepared yellow mustard
  • 1 tsp salt
  • 1 tsp curry powder


Preheat oven to 375°

Wash and dry the chicken pieces.

Melt the butter in the bottom of the 9x13 pan.

Stir the remaining ingredients together and roll the chicken pieces in the mixture to coat. Lay the chicken in a single layer with the meaty side up.

Bake for about an hour or until the chicken in done. About halfway through turn the chicken over and continue to cook.

Serves 2

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