Wednesday, April 7, 2010
Honey Curry Chicken
Who doesn't like chicken and rice? It is so versatile with endless possibilities for flavor combinations. Curry and coconut go great together. They are a perfect match. The sweetness and creaminess of the coconut rice balances out the slight spiciness of the curry. This is a very easy recipe, quick to pull together and uses ingredients that are most likely already in your pantry or fridge. I have chosen to use boneless, skinless chicken breasts, but it would also be great with legs or thighs or even a whole chicken. I got this recipe from my mom She just uses the sauce as a marinade and cooks her chicken on an outdoor grill. Baked or grilled, this is a keeper!
1/3 cup butter
1/3 cup honey
2 Tbsp. dijon mustard
1 tsp. salt
1-2 tsp. curry powder
1-2 lbs. chicken (which ever cut you choose-I usually cut my chicken breasts into tenders so more of the chicken gets flavored)
Melt butter and mix with the rest of the ingredients. Place chicken in a large baking dish and pour sauce over chicken. Bake in preheated oven at 350 degrees for about 30-45 minutes or until done, basting about every 10 minutes.
To grill, thread chicken tenders onto skewers and grill on medium heat until done, turning half way through.