This amazing and delicious Honey Chicken Curry recipe is a family favorite. We know you are going to want to add this recipe to your weekly dinner rotation.
Cuisine Asian
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 626kcal
Author Holli Butterfield
Ingredients
4tbspButter
3tbspHoney
2tspYellow Mustard
2tspCurry Powder
1Medium OnionDiced
16oz.Canned ChickpeasDrained
4Chicken Thighswhole boneless thighs with skin on
1tbspcool water
1tbspCornstarch
Cooked Brown Rice
Steamed Veggies
Sesame Seeds Garnish
Green Onions SlicedGarnish
Salt and Pepper As Needed For Taste
Instructions
Instant Pot Instructions: 1. Heat Instant pot to Saute. 2. Add butter, honey, mustard, and spices. Stir continually until mixed well. 3. Add onion, chickpeas, and chicken. Mix. 4. Pressure cook on high 10 mins. 5. Remove chicken from Instant Pot, shred and set aside. 6. Make a slurry: Add one tablespoon of cool water and one tablespoon of cornstarch to a bowl and mix until smooth. 7. Add slurry to hot liquid slowly, whisking rapidly to prevent clumping. Cook 3-4 minutes (or until the sauce thickens.) 8. Add shredded chicken back to curry. 9. Serve over brown rice with steamed vegetables and garnishes. Enjoy!
Slow Cooker Instructions:
1. Melt butter.
2. Add melted butter, honey, mustard, and spices to slow cooker and mix. 2. Add onions, chickpeas, and chicken thighs and mix. 3. Cook on high for 3 to 4 hours. 4. Remove chicken from Slow Cooker, shred and set aside. 5. Make a slurry: Add one tablespoon of cool water and one tablespoon of cornstarch to a bowl and mix until smooth. 6. Add slurry to hot liquid slowly, whisking rapidly to prevent clumping. Cook 3-4 minutes (or until the sauce thickens.) 7. Add shredded chicken back to curry. 8. Serve over brown rice with steamed vegetables and garnishes. Enjoy!