Honey Curry Chicken

November 20, 2012

Tim Curry 

Serves about 4

2 Tablespoons unsalted butter
2 pounds boneless chicken thigh meat, cut into chunks
1 Tablespoon Madras curry powder
1 teaspoon kosher salt
⅓ cup local Maine honey
¼ cup mustard (general yellow mustard is Gaven’s favorite, but any prepared mustard will work)
¼ cup chicken broth or white wine

Preheat oven to 325 degrees.
Melt butter in an oven-safe heavy bottomed pot with a lid. Toss chicken with curry powder and salt.
Add prepared chicken to the pot. Brown chicken 3-4 minutes, stirring constantly. Remove pot from the heat, stir in honey, mustard and chicken broth or wine.
Cover and place in the oven for 45 minute to allow the chicken to cook through and the flavors of the sauce to meld.

Serve hot over rice.  (And don't worry about making too much - this dish is even better the next day.)

Try this dish with a chilled bottle of Honig Sauvignon Blanc (click this link) and you'll think you've died and gone to heaven.

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