Friday, June 17, 2011

another new yum yum!

I've lamented before how much I LOVE Tasty Kitchen from The Pioneer Woman's blog! Seemingly no matter how busy I get or how tired I am I swing by there every day and just look at the most recent recipes submitted. This has been so fun for me because I find new recipes to try to keep our meals fresh and exciting but its also allowed me to abolish all cake/brownie mix from my life and make frosting my husband doesn't think is disgusting. I found this recipe for Honey Curry Chicken awhile back and I've made it several times now! We enjoy it every time. Most of the recipes I find I tweak to make my own I'm notorious for adding extra vegetation to boost the nutritional value of things. Aren't recipes just a guideline?? LOL In school I think I heard that Cooks follow recipes and Chef's create them... I'll consult recipes but by and large I wing most everything I cook...

Honey Curry Chicken... My WAY! .
2 large chicken breasts or 4 boneless skinless chicken thighs, cut into bite size pieces
1/2 c (1 stick) melted butter ( I have subbed apple sauce for 1/2 the butter someday I want to try using coconut oil.)
1/2 c Honey
1/4 c Yellow Mustard (like French's)
1 heaping Tbsp Curry Powder
1 tsp salt
1/2 red and green bell pepper, julienned
1-2 potato, peeled and cubed
1/4 lb baby carrots, cut in half
1/2 cup frozen peas

Preheat oven to 350. Pre-cook the carrots and potatoes allowing to parboil for 10-15 min until tender. Place chicken into baking pan. Melt butter, stir in honey, mustard, curry powder and salt. put peppers and drained potatoes, carrots and frozen peas in pan with chicken and pour sauce over everything, stir to combine. Bake for 45min-1hr stir halfway through. Serve with rice.

Yummy Yummy.... This is good with bone in chicken also but my hubby prefers boneless most of the time. :) My little dude gobbles this up he really loves the curry rice! :)

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