Anne's Chicken Curry

My brother is known as a very good cook.  And he loves to cook with a lot of flavor and lots of pots and pans.  I think he judges a good meal based on how many dishes he has to scrub.  (I confess, I am a lot the same way- much to Scott’s chagrin).  My sister-in-law is not one to cook fancy dishes nor use a lot of pans.  But she does have several meals that she has grown famous for- at least in our family.  One of those meals is her sweet chicken curry.  It is a meal that you most likely already have everything you need on hand.  (The only thing I am ever short on is the honey.  I’m not sure why that is, I buy it and I never make peanut butter and honey sandwiches and if I try, the girls never want them.  And yet, I’m always running low on it.)  Anyway, it is not a low-calorie or low-fat meal, but it is a very tasty and super fast meal to make.

Apparently, I need to make a list of dinners that are easy to make and that the girls like.  With that list, I’ve been told, I need to have the ingredients always stocked in the pantry.  That way we won’t eat as many frozen meals.  (I confess- we do eat frozen burritos or rice bowls on nights that I’m just not in the mood or lack the energy to cook).

The girls LOVED this dinner (of course they weren’t about to try it until I told them that it is one of their cousin, Asher’s, favorite meals).  The next day they ate the left overs.

I’ve made a few variations to it but first, here is Anne’s recipe…

4 boneless, skinless chicken breasts

1/2 cup butter

1/2 cup honey

1/4 cup mustard

1 tsp curry powder

1 tsp salt

Place chicken in baking dish. Melt butter in saucepan over low heat. Add honey, mustard, curry, and salt. Pour mixture over chicken.

Bake at 350 for 1 hr 15 min, turning chicken every 15 minutes.

Serve with rice.

Here’s how I make it…

4 boneless, skinless chicken breasts- cut into large bite sized pieces (large enough for two bites)

1 cup butter

1 cup honey

1/2 cup mustard

2 tsp curry powder

The rest I do just the same, except I only have to cook it for about 40 minutes (tops) and don’t have to turn it as often.  I like the extra sauce on rice for the leftovers.   It is one of a few meals that I will actually eat a day or two later.

I hope you enjoy this family find as much as we do.  Thank you Anne, for sharing your recipe with the family.