Curried Chicken

Here is a wonderful recipe for curried chicken that I have been using for years. It originates from the Victoria Principal recipe book, “The Diet Principal,” and it is tried and true as you can see from the markings and drippings on the pages!


  • 1 ½ pound chicken, skinned and cut into serving pieces, or 1 ½ pounds boned and skinned chicken breasts.
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ tablespoon Dijon mustard
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • ½ large onion sliced
  • 2 carrots peeled and sliced


  1. Preheat oven to 350 degrees. Place chicken pieces in a roasting pan and sprinkle half the pepper and garlic powder on top.
  2. In a bowl, combine the mustard with the water, stir in the lemon juice, honey and curry powder. Pour half the curry mixture over the chicken and scatter the onion and carrots around it.
  3. Pour a quarter cup of water over the vegetables or enough to cover them and bake for 30 minutes.
  4. Then turn the chicken, and sprinkle with the remaining pepper and garlic. Pour on the remaining curry mixture. If needed add more water to the pan. Bake 45 minutes more or until the chicken is brown.
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