I recently moved, and have been trying to figure out how to write about it… But for now, I found this recipe saved in an archive! So here you go…
This recipe came about when I was looking through my pantry, and decided to try throwing a bunch of different flavours together. I wasn’t sure what I was in the mood for eating that night. I readily admit: the flavours don’t seem like they would work together, but they do! The nice thing too is that you can whip this up as you’re preheating your oven. Because the chicken will be baking in the “marinade”, there’s no need to marinate it overnight. Which means no thinking ahead! So, if you’re a last-minute Lucy spontaneous (like me sometimes) there’s no pre-planning required! This recipe also grills up nicely.
Try mixing it up and adding in your own flavours to suit your tastes!
To make my Baked Curried Chicken, you will need…
- 1 pound, skinless, boneless, chicken breasts
- 1 TBSP of vegetable oil – I used avocado, but anything flavourless works well
- 1 TBSP of low-sodium soy sauce – use tamari if you’d like a gluten-free version
- 2 tsp of yellow curry powder
- 1 tsp of Dijon mustard
- 1 tsp of honey
- Salt and pepper to taste
- Pre-heat oven to 400 oF.
- In a baking dish, add the vegetable oil, soy sauce, curry powder, honey, salt and pepper. Stir everything up well.
- Place the chicken breasts in the dish and let them sit for a minute or two. Then flip them.
- Place the dish in the oven, and bake for 20 minutes or until the juices run clear.