This recipe is so flavorful, and I like it because it’s different from your usual chicken curry dishes.
1/2 cup butter/margarine, melted
1/2 cup honey
3/8 cup Dijon-style prepared mustard
1/8 cup curry powder
1.5 pinches ground cayenne pepper
6 skinless, boneless chicken breasts
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
12 whole fresh mushrooms
(Do the night before or 5 hours before eating)
1. In a medium bowl, combine the melted butter/margarine, honey, mustard, curry powder, and cayenne powder. Mix well. Place the chicken breasts into a 9×13 inch baking dish and pour honey/mustard mixture over the chicken. Cover and place in the fridge. Marinate for at least 4 hours or overnight.
2. Preheat the oven to 375° F.
3. Place the potatoes and carrots in a pot with enough water to cover and bring to a boil. Cook 20 minutes or until tender.
4. Remove chicken dish from fridge and bake, covered, in the preheated oven for 10 minutes. Remove the cover and bake for 10 minutes more, or until done and the juices run clear. (baking time will depend on how thick the chicken breasts are- I cut the chicken breasts into pieces so it’s easier to cook and eat)
5. Mix 1/8 cup butter, 1/4 cup honey, 1/8 cup curry powder, 1 pinch cayenne pepper, and 1/4 cup Dijon mustard with the potatoes, carrots, and mushrooms. Arrange the vegetables around the chicken. Continue baking for 20 minutes or until done.
1) The curry mixture for the vegetables is ADDITIONAL to the mixture you already used for the chicken.
2) I used yellow mustard instead of Dijon mustard, and it doesn’t make a big difference.