I made this very easy curry chicken recipe for a large group of men who were here in Jerusalem on a "Learning Safari." They spent mornings in yeshiva and toured the Land every afternoon.
After welcoming the Shabbos Queen at the Kotel, they joined us in our Old City apartment for a loud, learning and laughter-filled Friday night dinner. Several men left making me promise to send them this recipe.
Since I have not yet done so, I was spurred to post it because of a comment I was delighted to receive this morning in my email from Orna, who wrote, "would love your recipe for honey curry chicken...." So here you all go!
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons orange juice
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon pepper
12 pieces cut up chicken, about 5 pounds rinsed and patted dry
1. Preheat oven to 350 degrees. Lightly coat the bottom of a large roasting pan with vegetable oil or vegetable cooking spray.
2. Combine honey, mustard, juice, curry powder, salt and pepper in a large mixing bowl. Add chicken, using your hands, turn to coat well with the sauce.
3. Remove chicken to the prepared pan skin side down. Bake, uncovered, 30 minutes. Turn to skin side up and continue baking for another 30 minutes. You can serve right away or cover tightly with foil, lower heat to 200 degrees and continue baking for up to another hour.
Makes: 8-12 servings ~ Can make ahead
Active time: 10 minutes ~ Cooking time: 1 hour
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home
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