Thursday, February 28, 2008

Honey Curried Chicken

This is a family favorite.!
Happy Thursday!

Honey Curried Chicken
serves 6

1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon prepared mustard
1 to 2 teaspoons curry powder
1 teaspoon salt
6 bone-in chicken breast halves (8 ounces each)
1 teaspoon cornstarch
1/3 cup cold water

In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm. In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.

****I deviate from this recipe a little. I add at least 2 tsp curry, if not more. I use boneless chicken breast, (easier for the kids). And I do not do the last step with the cornstarch. I serve this over steamed rice and broccoli. We spoon the juice over our rice and chicken.


artisbliss said...

I fixed the chicken with curry dill sauce last night. There was none left over. Even my picky son, who usually does not like anything in sauce, ate all of his. That is a winning recipe for sure!

SaraLynn said...

It was very yummy!
I am glad your son liked it!