Sweet Curry Chicken

This recipe came to me the way most recipes do.  I got it from Becky, who got it from Gina who got it from… well… I don’t know who Gina got it from.  But it is a keeper for sure!

There are only 5 simple ingredients in this savory chicken dish and I have never been able to mess it up, no matter what I ran out of, substituted, forgot, or didn’t measure.

Here is what you need:

Sweet Curry Chicken

  • 3 lbs of Chicken (fresh or frozen thighs, drumsticks, breast or a combination of all)
  • ½ cup butter (or you can use coconut oil or 1 can of coconut milk)
  • ⅓ cup of sweetener (Honey, sugar or 4 Tbls of truvia)  It all works great!
  • 2 Tbls prepared mustard (plain or spicy)
  • 2 tsp salt
  • 3 Tbls dry curry powder

Preheat oven to 375 degrees. Lay chicken in 9×13 casserole dish. In a bowl, melt butter and stir in the rest of the ingredients.  Pour over chicken to coat and bake for 1 hour.

That’s really it.  You can make it up ahead of time if you like and leave it soaking in the pan until ready to bake, but it really comes out fine even without marinating.  I have done it with frozen chicken straight from the freezer and just added baking time. One time, I even used olive oil because it was the only kind I had.

 

 My husband likes it with thighs and I prefer breast so I often do both in the pan.  Add some
garnish to make it prettier… I like pretty food!

It is such a simple blend of flavors but still taste fancy enough for company.  In fact, I have made this for more dinner guest than anything else in my recipe repertoire.  I know that you will love it too!

For Trim Healthy Mamas: This dish is an (S) meal due to the butter and you will want to use the Truvia option for the sweetener. Pair it with a non starchy veggie. Cauli-Rice or some miracle noodles makes for a perfect meal!

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