I absolutely have fallen in love with curry powder. I love Indian food but rarely prepare it at home. This curry chicken recipe is just perfect for a weeknight meal. It is so simple and with very few ingredients you can have it on the table in no time at all; all the delicious flavor of an Indian curry dish without all the fuss.
I ran across this recipe a few months back when I was cleaning out my recipe file. I am so bad to copy a recipe from a magazine or write a recipe idea down on a scrap of paper, tuck into my file and forget about it. I must clean out my files every so often or it’s just a big mess. I found this recipe jotted down on an index card. It was not in my handwriting so I have no idea who gave it to me. There was no name attached and I knew that I had never made this dish before.
As I looked over the recipe I noticed that it would qualify as clean and healthy. I decided to try it out. The dish fabulous and everyone loved it. I have made this curry chicken several times over the last few months. It is casual enough for a weeknight meal but still fancy enough to serve when company comes over.
The recipe was originally named… Honey Mustard Chicken; however and as usual, I changed it up a bit and added a lot more curry powder. I felt that Curry Chicken was a more appropriate name for this dish. You could add a side of brown rice or quinoa and stemmed veggies such as zucchini, yellow squash, asparagus or green beans for the perfect healthy and nutritious meal.
I hope you’ll give it a try!
|Curry Chicken|| |
- 4 pastured, organic or all natural boneless chicken breast
- 2 yellow onions, sliced (I used Vidalia onions)
- ⅓ cup of organic local honey
- ¼ cup of Dijon mustard
- 2 Tbsp. of fresh squeezed lemon juice
- 1 Tbsp. of extra virgin olive oil
- 3 Tbsp. of curry powder
- A pinch of Salt and Pepper
- Preheat oven to 375 degrees.
- Lightly oil a 9 X 13 inch baking dish.
- Slice the onions, separate into rings and scatter the onion rings in the bottom of the baking dish.
- Place the chicken breast over top of onions. Sprinkle the chicken with salt and pepper.
- In a small bowl, combine the honey, Dijon mustard, lemon juice, olive oil and curry powder.
- Pour the curry mixture over top of the chicken.
- Cover with foil an bake for 30 minutes. Uncover the chicken and baste the chicken with the sauce.
- Cook for an additional 15-20 minutes, basting a few more times until the chicken is done.
- Remove from oven and serve immediately.
- NOTE: While the chicken is cooking, I make another mix of the curry sauce to baste with and also to serve on the side with the chicken. Any leftover sauce can be stored in the refrigerator for 1 week.