Wednesday, May 13, 2009

Curried Honey Mustard Chicken

I made this quite a while back but never got around to posting it.


It was a really tasty dinner that everyone enjoyed. Well... not Bob... but everyone else really enjoyed it.

This was a great for a night when you have chicken thawed, not a lot of time and have no idea what you want to do with it.

This is stuff I always have on hand, so it came together pretty easily.

Curried Honey Dijon Chicken
Chicken breasts, boneless/skinless
1/3 C Dijon mustard
1/2 C honey (I think I'd use a little less next time)
1 TBLS curry powder
a good pinch cayenne, more or less depending on how hot you like it

Whisk together all ingredients and pour over chicken.
Refrigerate for 30 minutes.
Into a 400F oven for 20 - 40 minutes, the internal temp reaches 165F and/or juices run clear. About half way through, base the chicken with the honey mustard sauce in the pan.

That's it. Pretty easy, huh?

Whisk together sauce ingredients

Don't forget the cayenne!

Arrange chicken breasts in a baking dish and pour sauce over them.

Cover and pop that in the fridge for about 30 minutes.

Put that covered dish into the oven; preheated to 400F.

Baste chicken about half way through.

When chicken reaches 165F, it's done!

Add a side and some veggies... and it's dinner time!


Michele said...

biI'm always in need of Chicken Breast recipes. Thanks for posting something so unique and easy!

noble pig said...

Wow, that's like dinner in five minutes. I love that and it looks pur-tee too!

Natashya said...

I love honey mustard chicken, looks delish.

girlichef said...

That looks like a bunch of flavor packed into this easy dish...yum! I think I may have to try this one :)

Bob said...

Well it looks quite lovely, but this Bob is going to have to go with your Bob. I've never been a curry fan.

Van Santos said...

Interesting take on the dish. I wouldn't expect the curry/honey mustard to mix well.

Added to the book o things to try.

Culinary Alchemist said...

OMG that looks so good!!! Sweet Curry, is that Indian or Thai? I NEED to make this... :)

Joelen said...

I need to play with curry more in recipes - this looks delicious!

Spryte said...

Shane... I don't know if it's Indian/Thai or just some misc blend.

The Penzey's bag says... spicy and rich, not hot...

Great Flavor with very little heat. Good started curry powder. Great to perk up low-fat, salt-free dishes such as steamed veggies, baked chicken or fish. For dip or salad dressing, mix 1 - 2 tsp in 1 TBLS water, blend into 1 C sour cream or yogurt or oil & vinegar, with 2 TBLS green onion bits.

It contains:
turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, tellicherry black pepper and cayenne red pepper.

Donna-FFW said...

Oh what a delicious and easy peasy dinner. I love honey mustard and with the curry it must be so damn good!

Lara said...

This looks like a combination of two recipes that I make regularly, both of which my family loves! We'll have to give this one a shot!

Tangled Noodle said...

Great flavors! I'd never turn down a curried dish. 8-)

Kevin said...

This is such a great flavour combo. I did a version with maple syrup instead of honey a while ago.