Prep 15 mins
Cook 55 mins
my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice
- 59.14 ml butter
- 118.29 ml honey
- 29.58 ml curry powder
- 59.14 ml Dijon mustard
- 4-6 boneless skinless chicken breasts
- preheat oven to 350.
- heat butter, honey, dijon mustard, and curry together in a pan.
- place chicken in a baking dish and pour sauce over chicken.
- bake for 50-55 mins.
Wife and I really liked this recipe but I did some small modifications. Halfed the honey as many suggested, it was still quite sweet, could use even less. Added about an extra tbsp curry powder. Added 2 tbsp cream from coconut milk plus a bit of the liquid.
Next time (tonight) I will skip the butter and add just the cream from the coconut milk. After finishing cooking, will take out the chicken and add yogurt to help thicken and add creaminess to the sauce (did it in a small bowl last time, tasted great just needed more curry).
Very quick and tasty meal. With rice and cauliflower for the sauce it is awesome. Left over cream and coconut milk can be added to rice while cooking.
My husband and I find this recipe simple and tasty. I have made it for friends and family a few times already and they love it!
Wonderful. I LOVE the simplicity of the recipe - if I don't have time to do anything I can toss these ingredients together and pop it in the oven and i have a consistently delicious dinner. I have never used more than 1/4 cup of honey, as the previous reviewers suggested, and its yummy that way. Thanks it is in my permanent keeper file.