Curried Chicken Tidbits

I’m not a huge fan of curry, but this is one recipe that I love! (thanks for the recipe Mom!)

I serve this two ways: either over rice as a meal, or on a serving platter with a bunch of toothpicks in them as hors d’oeuvres at parties

Curry Chicken Tidbits

• 1 lb boneless skinless chicken, cut in to 1″ pieces
• 4 tbsp butter
• 1/3 cup honey
• 3 tbsp dijon mustard (Dijonnaise is best)
• 2 tsp curry powder
• 1/2 tsp salt

Directions:

1. In a Pyrex/glass dish, microwave the chicken for 1 minute: set aside (note: I have skipped this step many times, so if you aren’t comfortable nuking meat, don’t worry about it!)

2. In a separate Pyrex/glass pan, microwave the butter and honey until both are melted

3. Remove from microwave and add remaining ingredients except chicken. Microwave again for about 30 seconds and stir to ensure that all ingredients are mixed.

4. Add chicken and toss to coat thoroughly.

5. Bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes.

6. Either serve over rice or noodles (with the sauce) or invert the dish on to a serving platter and stick a few toothpicks in the chicken and serve!

Enjoy!

Tagged as: chicken, curry, indian, rice