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.
Cooking with Alison 