First off, if you’re not a curry lover, don’t run away from this recipe. I’m not a big fan either. I am a work in progress when it comes to curry. This recipe however has such a wonderful, rich flavour, you’ll wonder why you don’t put curry in everything. If you do love curry then go the full four teaspoons in the sauce. In the fall, this is lovely with rice, as there is lots of sauce left. In the summer it’s nice with cold salads on the side. Also, if you’re entertaining a crowd, simply double the recipe and then sit back and wait for the rave reviews.
Honey Curry Chicken
3 lbs chicken pieces (skin removed)
1/2 cup liquid honey
1/4 cup butter (melted)
1/4 cup Dijon mustard
2-4 tsp curry powder
pinch cayenne pepper
Place chicken in single layer in large ovenproof dish. Combine honey, butter, mustard, curry powder and cayenne. Pour over chicken. Bake, uncovered, at 350F for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes, or until pieces are no longer pink inside. Serves 4-6
Raspberry Buckle
