Curried Honey Chicken
Bring a symphony of flavors to your table with Curried Honey Chicken, a vibrant and aromatic dish that blends the warmth of curry spices with the natural sweetness of honey. Perfectly seared chicken breasts are simmered in a luscious sauce made from creamy coconut milk, fragrant garlic, fresh ginger, and a medley of spices like cumin, turmeric, and curry powder. A hint of lime juice adds a delightful zing, while fresh cilantro ties it all together for a burst of freshness. This quick and easy recipe comes together in just 45 minutes, making it an ideal choice for busy weeknights or an impressive dinner centerpiece. Serve over fluffy basmati rice for a satisfying, one-bowl meal that’s as comforting as it is flavorful. Whether you're craving something exotic or just a new twist on chicken, this recipe will be a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3 tablespoons honey
- 1 cup coconut milk
- 0.5 cup chicken broth
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 4 servings (for serving) cooked basmati rice
Instructions
Begin by seasoning the chicken breasts with half of the salt and black pepper. Set them aside.
In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat until melted and combined.
Add the chicken breasts to the pan and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder, turmeric, and cumin to the pan and cook for 1 minute, stirring frequently to toast the spices.
Pour in the coconut milk, chicken broth, and honey. Stir well to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the pan, making sure they are submerged in the sauce. Cover the pan and let cook for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, stir in the lime juice and fresh cilantro. Adjust the seasoning with additional salt and black pepper to taste.
Serve the curried honey chicken over cooked basmati rice and garnish with extra cilantro if desired.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 18.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
