Mom’s Curry Chicken

Mom’s Curry Chicken
Prep time
Cook time
Total time
Thank you to Go Dairy Free viewer Kerri, for emailing in this recipe to share, "This was a great (and really quick) suggestion by my mom for our family! We had it tonight & the boys (2 & 4.5) ate a HUGE bowl full! It was a good change from our usually tomato-based sauces."
Serves: 4 to 6 servings
  • ⅓ cup dairy-free margarine [use a brand like Earth Balance soy-free or coconut for soy-free]
  • ½ cup honey
  • ¼ cup prepared mustard
  • 2-4 tsp curry powder (use your discretion – ours was mild curry, but mom’s is extra hot)
  • 5 chicken breasts (or frying chicken, cut up, or pieces)
  1. Mix sauce ingredients in a bowl & microwave until fluid.
  2. Stir well & pour into bottom of a 9X13 pan.
  3. Lay thawed chicken pieces on top.
  4. Flip pieces so that they are covered with sauce on both sides.
  5. Cover in foil.
  6. Bake at 325 for 1.5 hours (we do 350 for 1.25 hours).

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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