Honey Curry Chicken
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/2 cup liquid honey
- 1/4 cup butter
- 1/4 cup dijon mustard
- 2-3 tbsp curry powder, or to taste
- pinch cayenne pepper, or to taste
Place chicken in a single layer in an oven-proof dish. Mix remaining ingredients and pour over top of chicken.
Bake at 350 F for 40 minutes, or until chicken is done. About halfway through baking time, turn over chicken pieces, making sure they are coated with sauce.
Serve over rice.
This recipe was given to us by friends who said they made this frequently because they loved it. It was super simple, and we'll definitely make it again. The original recipe called for less curry and was called 'Honey Mustard Chicken', but we liked it better with more curry, so we added a ton. I also added two 'pinches' of cayenne pepper (I'm trying to increase my spice tolerance), but I found two pinches a bit spicy for me. I'm an extreme spice wuss, so just because I found it spicy doesn't mean it wasn't still acceptable for my 11 month old.