Curried Chicken And Vegetables Recipe

Name: Curried Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup honey; 1/4 cup mustard; 1/4 cup butter or 1/4 cup margarine; 2 teaspoons finely chopped onions; 2 teaspoons water; 1 garlic clove, minced; 2 teaspoons curry powder; 1 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon ginger; 1 (5 lb) duck or (5 lb) goose; cooking oil or melted butter; 2 large potatoes, peeled and quartered or 8 new potatoes; 6 medium carrots, sliced into 1/2 inch pieces; 2 medium apples, cored and cut into wedges

Servings: persons

1/2 cup honey
1/4 cup mustard
1/4 cup butter or 1/4 cup margarine
2 teaspoons finely chopped onions
2 teaspoons water
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
1 (5 lb) duck or (5 lb) goose
cooking oil or melted butter
2 large potatoes, peeled and quartered or 8 new potatoes
6 medium carrots, sliced into 1/2 inch pieces
2 medium apples, cored and cut into wedges

1
Combine first 10 ingredients in a small sauce pan.
2
Bring to boil, stirring constantly.
3
Remove from heat and set aside.
4
Place washed chicken breast side up in a shallow roasting pan.
5
Brush skin with oil or melted butter.
6
(if using duck, prick skin all over to allow fat to drain).
7
Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
8
In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
9
Drain.
10
The last 20 minutes, drain the fat from the roasting pan of chicken.
11
Arrange vegetables and the uncooked apples around the bird.
12
Spoon honey mixture over chicken, vegetables and apples.
13
Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
14
Baste occasionally with honey mixture during roasting and again before serving.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup honey, 1/4 cup mustard, 1/4 cup butter or 1/4 cup margarine, 2 teaspoons finely chopped onions, and more.

Yes, Curried Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions