Oamc Baked Curry Glazed Chicken or Pork
Elevate your weeknight dinner game with this irresistible OAMC Baked Curry Glazed Chicken or Pork recipe, a seamless balance of sweet, savory, and spice! Featuring your choice of tender chicken thighs or juicy pork chops, this dish boasts a rich glaze made with aromatic curry powder, sweet honey, tangy Dijon mustard, and a splash of lemon juice for brightness. The glaze caramelizes beautifully in the oven, creating a mouthwatering, golden finish that's perfect for a comforting meal. With just 15 minutes of prep time, this freezer-friendly recipe is ideal for busy schedules and can be cooked fresh or prepped ahead for a flavorful, hassle-free dinner any night of the week. Pair with steamed rice or roasted vegetables for a complete and satisfying meal. Keywords: baked curry glazed chicken, baked pork chops, freezer-friendly dinner recipe, easy curry recipes, OAMC recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or pork chops
- 2 tablespoons Butter
- 1 tablespoon Curry powder
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
If using chicken thighs, pat them dry and trim any excess fat. For pork chops, trim as needed and season with salt and pepper.
In a small saucepan, melt the butter over medium heat.
Add the curry powder to the melted butter and stir for 30 seconds to bloom the spices.
Whisk in the honey, soy sauce, Dijon mustard, minced garlic, salt, black pepper, and lemon juice. Cook for 1-2 minutes until the glaze is slightly thickened.
Arrange the chicken thighs or pork chops in a single layer in a baking dish.
Brush the glaze generously over the chicken or pork, making sure each piece is well coated.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and baste the meat with any glaze pooled in the dish. Continue baking uncovered for another 15 minutes or until the internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork.
If desired, broil for the last 2-3 minutes to caramelize the glaze slightly.
Let the meat rest for 5 minutes before serving.
Optional: To freeze, allow the baked chicken or pork to cool completely. Place in an airtight container and store in the freezer for up to 3 months. To reheat, bake at 350°F (175°C) until warmed through.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 52.4 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 77 mg | 6% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1155 mg | 25% | |
*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.
