Title: Honey Curried Chicken
Categories: Poultry Indian
Yield: 2 Servings
| 4 | | Chicken breasts; skin on |
| 1/4 | c | Honey |
| 3 | ts | Curry powder or garam masala |
| 1 | | Clove garlic small crushed |
| 2 | tb | Lemon juice |
| 1 | | Salt and pepper to taste |
| 1/4 | c | Butter melted |
| 2 | tb | Dijon mustard |
| 2 | x | Hot pepper sauce |
| 2 | tb | Soya sauce |
| 1 | ts | Ginger grated or finely chop |
In an oiled Baking Dish, arrange chicken skin side down. Combine all other
ingredients and stir until smooth. Pour over chicken and refridgerate 1
hour. (or more if you wish). Drain into cup excess sauce and bake chicken,
uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste
with remaining sauce, bake chicken another 20-30 minutes or until its
tender and no pink remains, basting periodically. Serve with anything -
rice, noodles, or baked potatoe