Honeyed Curry Chicken

All this holiday eating has me craving lighter, healthier fare. This dish was the perfect one to satisfy that craving and a huge bonus was the aroma of the curry. It made for a wonderful break from the sugary smell of baking. We served this delicious dish with edamame, which was also yummy. The original recipe was from Fix-It and Forget-It, a slow cooker cookbook, but I adapted it for the oven. This one will definitely be a permanent fixture in our menus!


Update: We tried this with chicken tenders and it was so yummy! More delicious glaze equals even more delicious chicken in my tummy.

Honeyed Curry Chicken

*Adapted from Fix-It and Forget-It Cookbook

2 tablespoons butter or margarine

1/2 cup honey

1/4 cup mustard

1/4 teaspoon salt

1 teaspoon curry powder

3-4 chicken breasts

Add honey, mustard, salt, and curry powder in a medium bowl and mix well.

Melt butter in a saucepan and add honey mixture, stirring to combine.

Place chicken in a lightly greased baking dish. Spoon liquid over each piece of chicken.

Cook at 350º for 30-40 minutes, basting the chicken every 10 minutes with the sauce mixture in the baking dish. To caramelize, place chicken under the broiler for a few minutes at the end of the cooking time. Make sure you watch it carefully. Enjoy with edamame!

*To make in the CrockPot, add chicken to the slow cooker and top with the sauce. Cover and cook on low for 4-5 hours or until chicken is just tender.