My sister-in-law headed to India this afternoon on a mission trip to work in an orphanage and an eye clinic over the next couple weeks.
In support of her endeavor…and because we also happen to love South Asian food…we served up some Goan black-eyed peas (recipe from the Indian Slow Cooker) and my cousin’s recipe for Honey Curry Chicken.
It’s not quite authentic Indian cuisine (and there’s nothing healthy about it), but the chicken is delicious.
Honey Curry Chicken
6-8 chicken breasts (or thighs – I remove the skin)
1/2 cup butter
1/2 cup honey
1/4 cup mustard
1 tsp salt
2 tbsp curry powder
Heat oven to 375 degrees. Melt butter in baking dish, stir in honey, mustard, curry and salt. Add chicken, coat both sides, leaving meat side up. Bake for one hour.
Serve over rice and with veggies.
Test Kitchen Notes: My son cleaned his plate and even tried the black-eyed peas. But my daughter thought the chicken was too sweet. I’m thinking of cutting the sauce in half next time and seeing how that works out.
Virtual Farmgirl 