Dinner is on the table in just 15 minutes with this super simple, delicious Honey Mustard Curry Chicken.
I just love how versatile chicken is and how it can be tailored to meet the tastes of even the pickiest eaters. And if you have picky eaters, this Honey Mustard Curry Chicken is just the ticket. Some of my favorite chicken recipes have an oriental flair, like my Thai Chicken Satay and Sheet Pan Thai Chicken and Peppers with Peanut Ginger Sauce. Today we’re going to head to India and grab some of their classic curry powder.
This recipe is adapted from another one I have where you mix up the sauce and add it to the raw chicken in a pan. Then you bake it for an hour in the oven. But this was problematic for two reasons:
- You had to wait a whole hour.
- The juices from the chicken came out while baking and diluted the flavor of the sauce.
To fix both of these problems, I decided to stir-fry the chicken and cook up the sauce in a little pan on the stove. I then added the sauce to the chicken just before serving and the result is a tender, delicious chicken that you simply can’t resist.
If you have picky kids, adding sweetness to your recipes usually gets them to love anything you serve. That’s where the honey comes in! The honey in the sauce will have everyone asking for more!
This recipe calls for butter. I have daughter who is allergic to butter. If you are also avoiding dairy products, you can use Earth Balance or another type of non-dairy butter substitute here.
I like to stir fry some veggies, like peppers, carrots, and onions, to add to this dish. You can serve it with white or brown rice. I just love how bright all the colors are. Once I took my daughter to Panera, and everything she ordered was white. White macaroni and cheese, white bread, white grilled cheese sandwich, and lemonade. (I guess you could actually say everything was a pale shade of yellow). We discussed how we should be “eating the rainbow,” and how her meal did not look like a rainbow. This meal of Honey Mustard Curry Chicken along with all the colorful vegetables looks like a rainbow, and it is glorious! Plus, you can whip it up in only 15 minutes. It’s a super-fast weeknight dinner that your family will love! Give it a try and let me know what you think!
This recipe first appeared on Somewhat Simple.
- 2 very large or 4 regular-sized chicken breasts, cut into bite-sized pieces.
- 1/4 cup butter
- 3 Tbsp. mustard
- 1/2 cup honey
- 2 tsp. curry powder
- salt and pepper to taste
- Press pieces of cut chicken between two paper towels to remove excess moisture.
- Stir fry over medium-high heat until no pink remains in the center. Salt and pepper as desired.
- In the meantime, melt the butter in a small saucepan on the stove.
- Add the curry powder.
- Add the honey and mustard and stir.
- Pour the sauce over the cooked chicken and serve.