Honey-curry chicken


  • Prep Time20 mins
  • Total Time20 mins
  • Makes3 servings and 10 EXTRA ROASTED DRUMSTICKS
*PLUS Roasting Time: 45 minutes
Honey-curry chicken

Yvonne Duivenvoorden


  • 1 acorn squash

  • 16 skinless chicken drumsticks or skinless, boneless chicken thighs

  • 1 lime

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 1 tsp curry powder

  • 1 tsp ground coriander

  • 1 small onion, finely chopped

  • 1 garlic clove, minced

  • 1/4 cup chopped cilantro


  • Position oven racks in top and bottom third of oven. Preheat to 350F (180C). Slice unpeeled squash in half. Remove seeds, then slice in wedges. Place in an oiled baking dish just large enough to hold them. Drizzle with a little oil. Place 6 drumsticks on top. Grate peel and squeeze juice of half a lime into a small bowl. Stir in honey, soy sauce, curry powder, coriander, onion and garlic. Spoon over chicken. Place on top oven rack.

  • To roast ahead for later use, place remaining 10 drumsticks on an oiled rimmed baking sheet. Sprinkle with a pinch of salt. Place on bottom oven rack. Roast, uncovered, turning all drumsticks and basting the honey-curry ones with pan juices halfway through. Cook until chicken feels springy, 45 to 50 min for drumsticks or 35 to 40 min for thighs. Sprinkle with cilantro. Refrigerate remaining roasted chicken for up to 2 days or freeze up to a month.

Nutrition (per serving)

Calories 261, Protein 23g, Carbohydrates 32g, Fat 6g, Fibre 4g.

One roasting yields honey-curry drumsticks and squash for dinner - plus 10 drumsticks for two more meals (see below).


This is a big batch recipe, please refer to the recipe for Caribbean chicken 2009 for two additional meals.