Curry Glazed Chicken (follow up to Domestic post)

I made this last night and it was yummy (and fast and mostly healthyish).

You need:

4 chicken breasts (boneless, skinless) or 6-8 tenderloin pieces

3 tablespoons butter

2 tablespoons mustard (Dijon or regular, your choice)

1 1/2 teaspoons curry powder

1/3 cup honey (I used local, raw, organic because I wanted to be fancy like that)

Steps:

1. Heat oven to 350

2. Put butter in 9X13 pan and pop into oven to melt it

3. When butter is melted, add curry powder, mustard and honey to pan and mix it all together. Add the chicken, covering it in the sauce (flip it over so everything get sauced up)

4. Let cook for about 50 minutes or so, basting twice.

I served it with rice and some fruit but it would be good with a salad too.

* No pictures because I’m A)not a food blogger and B) didn’t actually think about it at the time and C) my pictures aren’t actually all that great anyways.

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3 thoughts on “Curry Glazed Chicken (follow up to Domestic post)

  1. James says:

    Ever tried burnt butter rice? Need to make real (not instant) rice and after it is cooked add burnt butter over the top of the rice and let it sit for 10-15 minutes. To make burnt butter, take a stick of butter (yes, real butter) heat it up until it foams then keep stirring the butter until the foam goes away. You will be left with a dark brown liquid that you pour over the rice.

    Great for Greek-inspired dishes or as a side dish.

    • James says:

      Don’t know about brown rice. Goes great with some pan grilled chicken breasts seasoned with a little garlic and oregano. After the chicken has been cooked squeeze a lemon over the chicken.

      To complete our meal we will get some hummus, feta cheese and a tomato to put on top of the rice, toast some pita’s and it’s a fairly quick summer meal.

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