New Recipes

Spicy Honey Chicken


Spicy Honey Chicken

4 chicken thighs, bone in (with skin on)
1 tsp Turmeric powder
1-2 tsp curry powder, any kind
3/4 tsp salt
Cooking oil for deep frying

Combine Turmeric powder, curry powder and salt with a little water to mix into a thick-ish slurry. Coat the chicken pieces with it evenly and deep fry the chicken pieces in a large wok or pan until cooked through and golden brown. Keep aside. Throw off most of the oil from the wok or pan leaving about 2-3 tablespoons behind.

3 cloves garlic
1 inch fresh ginger
1/2 tsp curry powder
1 tsp chillie paste (either homemade or bought)
3 T tomato ketchup
11/4 T honey
4-5 T water
1 lime, juiced (optional)
1 large onion, sliced into rings


Pound or grate the garlic and ginger. Saute the paste in the 2-3 tablespoons of oil left behind in the wok or pan until fragrant. Add tomato sauce, chili paste, curry powder and honey and stir to combine. Add water to loosen up the mixture. Add salt to taste. Add the deep fried chicken pieces and stir to mix so that the chicken pieces get well coated with the sauce. Add the onion rings. Let simmer for about 5-10 minutes until the onion rings soften and the chicken pieces have absorbed some of the sauce. Add the lime juice. You may add a little more water if it gets a little dry.

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37 COMMENTS... read them below or add one

  1. Martin Hicks via Facebook

    I rally want to tank you for posting these recipes. Really giving our bland dinner menu a kick.

  2. Im primarily a sweet treat kinda girl but i adoreeee your site for simple and incredibly flavoursome dishes such as this – it really does look gorgeous and totally achievable for a novice like myself :) it may be breakfast time but this sure is looking very tempting right now!

  3. Dorach

    Thanks for the recipe. I can imagine this must be delicious! Hubby loves masak merah. Will try this recipe soon :-)

  4. Peter Pantry Raider

    For your info:

    Penang assam laksa in CNN’s top 10 yummiest food

    Penang assam laksa in CNN’s top 10 yummiest food
    By Debra Chong
    KUALA LUMPUR, July 25 — Spicy, sour, fruity and fragrant, Penang assam laksa was voted seventh out of 50 most delicious food in the world in a global poll that leaned heavily towards Asian flavours.
    Malaysia’s sole entry beat out Indonesia’s beef rending (No 11) and Singapore’s twin national dishes, chicken rice (45) and chilli crab (35), but fell behind Thailand’s massaman curry, which took top spot.
    The recent CNN Go feature did not say how it came up with the list, apart from saying its writers had “scoured the planet” for what they thought were the top 50 “foods worth travelling the world to gorge on”.
    “Poached, flaked mackerel, tamarind, chili, mint, lemongrass, onion, pineapple . . . one of Malaysia’s most popular dishes is an addictive spicy-sour fish broth with noodles (especially great when fused with ginger), that’ll have your nose running before the spoon even hits your lips” was how the online lifestyle feature described Penang assam laksa.
    But Malaysia’s northern neighbour appeared highly popular with the CNN Go writers, as it saw four different dishes finding its way into the list. Apart from the massaman bestseller, Thailand also scored top marks for tom yum goong (No 8), nam tok moo, a meaty dish of grilled pork and toasted rice (No 19), and its signature green papaya salad, som tam (No 46).
    Other Southeast Asian offerings include Vietnam’s pho (No 28) and goi cuon, a rice-paper roll of shrimp, herbs, rice vermicelli and other ingredients, much like Malaysia’s poh-pia.
    The top 50 also feature a number of “national foods” such as sushi from Japan and Britain’s fish and chips.

  5. I love Zurin’s blog, and am so excited to see her here too! Have been trying to cook more Malay dishes, so this is perfect timing really.

  6. stevenelson1973

    After looking at this recipe I hope your next cookbook is all about Maylay cooking :) I have looking for a good Maylay cookbook

  7. HooiFong Chee

    Love this recipe, my husband and friend loves it.. just wondering if tomato ketchup same as tomato sauce?

  8. Joni Lee

    can’t wait to try this tonight! what does chili paste refer to? Is it the type used for curry, or sambal? Thanks for sharing!

  9. Lydia

    Hi there!

    Love your blog :) Just wondering if the T means tablespoon? And when you said pound or grate the garlic & ginger, can I just minced them? Thanks!

  10. SchoolStudent

    I made this dish for a school project i did on Malaysia. i am taking it in tomorrow, in diced cubes for my class to try. i turned the internet upside down to try and find a recipe, so i asked mum and she came to this instantly. thanks for your help!

  11. eliza

    I made this today oh yummm definitely a keeper coz my hubby who’s not fond of chicken liked it and agreed for me to keep the recipe so yeah :-)) My dish looked exactly like in the picture (or even better) forgot the lime juice but it was optional.

  12. Jas See

    Hi, what kind of chilli paste are u referring? I’m even thinking if I can omit e chilli paste for my kids.

  13. samantha cameroon

    Hai Amy I did this dish for mum’s birthday but I had one problem,the chicken was hard to munch. I followed the steps but still can’t figure out what went wrong. Please help so that I can do a better job next time. Anyways family loved it though especially the gravey. I even did the banana pancakes with lemon and coconut curd. Turn out amazing! Thanks for all your amazing yet simple recipe. Next stop is Brazilian cheese bun.

  14. Lisa

    I used this recipe and it came out very tasty. My family loved it! But I did have to tweak it a bit to our preference. The first time I closely followed the recipe except I sautéed the onions first with the paste to extract more onion flavor and also because we prefer the taste and texture of cooked-down onions. They also tend to absorb so much of the flavor from the sauce too, making them extra delicious.

    The second time I did not deep fry the chicken for health reasons. Instead I marinated them for 6 hours in the salt, turmeric and curry blend, and then baked them. We didn’t detect much difference between the two methods since the chicken ends up in the sauce again, whereby losing the crunch factor.

    Overall – delicious no matter what!

    • Amy

      Lisa, thanks for your input. I was wondering if it would be possible to bake the chicken instead of frying it and it seems like there’s not much difference! (I hate frying things, so messy.) I’m going to try this without the frying.

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