First off, you should know that this recipe is, by no means, an authentic curry recipe from any part of the world.  However, it is addictively delicious and ridiculously easy to make.  I don’t normally post recipes that aren’t traditional or authentic, so believe me when I say that this recipe is worth sharing.  I wouldn’t be surprised if it instantly becomes one of your family favourite recipes.  It’s mild in heat, buttery, and slightly sweet.  My sister’s friend, Chelsea, introduced me to this recipe.  She made it for us and a large group of people at a ski chalet, once.  Every single person loved it.  I made it for John’s mom one day and she loved it too.  This is a great dish to make for a crowd.

The key to making this sauce more than just a sum of its 4 ingredients, is to use high quality and complex curry powder.  I’ve had the best success using Malaysian meat curry powder.  Otherwise, it will taste like a curried, honey dijon chicken dish.  But even the curried, honey dijon chicken tastes great, so use whatever you have on hand.  Note that if you use a yellow curry powder, the colour of your sauce will be more yellow than mine.  Ideally, you want the dijon mustard to be indiscernible, leaving your guests wondering what’s behind that addictive flavour.

Simple and Delicious Curry Chicken Recipe

adapted from Chelsea Cummings; this recipe can easily be doubled or tripled

4 to 6 (depending on the size) skinless, boneless, chicken breasts  (Note:  You could also make this using skinless, bone-in chicken breasts.  Remember to add at least 5 minutes to the cooking time.)

1/2 cup butter, melted  (Note:  I usually use unsalted.)

2 tablespoons + 2 teaspoons curry powder  (Note:  It is very important to use a high quality and complex curry powder for this dish.  Although yellow curry powder will work, Malaysian meat curry powder, which has a slight reddish tint, works much better.  Also, if you are using yellow curry powder, you may need to use more of it.)

1/2 cup dijon mustard  (Note:  The preferred brand is Maille.  Since this sauce only has 3 ingredients, it is important to use high quality ingredients.)

2/3 cup honey or maple syrup

cayenne pepper (Note:  This is optional.  This curry chicken is mild, so feel free to add cayenne pepper to taste if you prefer more heat.)

Bring the chicken breast to room temperature on the kitchen counter.  Preheat the oven to 375 degrees F.  Meanwhile, place the chicken breasts in a single layer in a large glass or ceramic baking dish.  In a medium sized, heat proof bowl, melt the butter in the microwave.  Then whisk in the curry powder until very smooth.  Whisk on the honey and dijon mustard until well combined.  Pour the sauce all over the chicken breasts and be sure to coat as much of the meat as possible.  Bake until just cooked through, about 25 minutes, depending on the thickness of your chicken breasts.  Plate the pieces of chicken first to prevent the chicken from overcooking.  Then stir the remaining sauce in the baking dish prior to ladling it over the plated chicken.  Serve immediately with a side of cooked rice and vegetables (peas are a great accompaniment).