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Sweet Curry Chicken

At our table, we have more than one picky eater. You can’t please everyone all the time…unless you have a great sweet and spicy dish.
  • Cooking time40 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Sweet Curry Chicken


  • 3 Tbsp. (45 mL) honey
  • 1 Tbsp. (15 mL) Dijon mustard
  • 1 tsp. (5 mL) Becel® Original margarine
  • 1 tsp. (5 mL) curry powder
  • 1 clove garlic, finely chopped
  • 8 boneless, skinless chicken thighs, trimmed
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 350°F (180°C).
  2. Combine Becel® Original margarine and all other ingredients except chicken in small bowl; set aside. Arrange chicken in single layer in 20x20cm (2 L) baking dish. Pour honey mixture over chicken, then turn chicken to coat.
  3. Cover with aluminum foil and bake 20 minutes. Remove foil and continuing baking 20 minutes or until chicken is thoroughly cooked. Remove chicken to serving platter.
  4. Pour sauce from baking dish into small saucepan and boil over medium heat until sauce thickens, about 3 minutes. Pour sauce over chicken. Serve, if desired, with basmati rice and garnish with a sprig of parsley or fresh cilantro.