Curry Chicken Delight was one of my favorite dishes growing up and I was thrilled when my mother finally passed the recipe down to me! It’s not your typical spicy Thai curry but a chicken coated in a sweet honey curry sauce topped with bacon!
Curry Chicken Delight has become a favorite in my own family and I’ll happily pass it down to my kids when they’re ready!
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What is Curry?
Let’s chat a bit about curry! Curry Chicken delight calls for curry powder, which is a blend of spices that takes on a yellow color. Tumeric is the primary ingredient in curry powder and gives it its yellow hue.
Curry powder should not be confused with the Indian dish of curry, which is actually a dish and not the seasoning we will use today. In fact, curry powder isn’t even in Indian cuisine!
Aside from turmeric, curry powder may contain ginger, cinnamon, garlic, cloves, pepper, and even fennel seed. It’s this unique blend that gives Curry Chicken delight such a unique flavor!
Ingredients for Curry Chicken Delight
Chicken Breasts – Chicken breasts work best for this recipe. You will slice them in half lengthwise.
Flour – To dredge the chicken.
Bacon – because everything is just better with bacon! The chicken will be browned in the bacon drippings.
Curry Powder – this gives the sauce its unique flavor
Honey – I always try to use local honey whenever possible!
Mustard – regular yellow mustard for the sauce.
Salt – to season the sauce.
How to Make Curry Chicken Delight
While I love quick and easy recipes, this one takes a bit more time to make and a few more dishes but I promise it’s totally worth it!
Rinse the chicken and pat dry with paper towels. Slice the chicken breasts lengthwise in half.
In a skillet, cook the bacon until crisp.
Remove the bacon from the pan reserving the bacon drippings. Crumble the bacon and set aside.
Dredge the chicken breast halves in the flour and brown on all sides in the hot drippings for about 10 minutes.
I usually have to do this in batches. As they finish, transfer to a baking dish coated with non-stick cooking spray.
Bake the chicken uncovered at 350° for 30 minutes. Meanwhile, combine honey, mustard, salt, and curry powder.
After 30 minutes, remove the chicken from the oven, drizzle the sauce over the chicken, and return to the oven for another 15 minutes or until cooked through.
Top with crumbled bacon and serve with white or wild rice and roasted broccoli for a complete meal!
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- 4 chicken breasts, halved lengthwise
- 1 cup all-purpose flour
- 6 slices bacon
- 1/2 cup honey
- 4 Tbls yellow mustard
- 1 tsp salt
- 1 tsp curry powder
- Preheat oven to 350°.
- Rinse chicken and pat dry with paper towels. Cut chicken in half lengthwise.
- In a large skillet, cook bacon until crisp.
- Remove bacon from the skillet reserving the drippings in the pan. Crumble the bacon and set aside.
- Coat the chicken in the flour.
- Add the chicken to the same skillet used to cook the bacon and slowly brown the chicken on all sides. About 10 minutes.
- Transfer the chicken to a baking dish.
- Bake the chicken uncovered at 350° for 30 minutes.
- Meanwhile, combine the honey, salt, curry powder, and mustard.
- After 30 minutes remove the chicken from the oven, drizzle with the sauce and return to the oven for an additional 15 minutes or until cooked through.
- To serve, top each chicken breast with crumbled bacon and drizzle with extra sauce. Serve with rice and roasted broccoli!
Amount Per Serving: Calories: 351Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 679mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 31g
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I hope you love this recipe as much as I did growing up and my family does now!