Although I consider myself a somewhat adventurous eater (I’ve eaten raw octopus and liked it,) I do not like Asian food.
Chinese, Japanese, Korean, Indian, Thai, none of it for me, please. Fried Rice is about as far East as I prefer to go.
However, when I gave birth to Ali, a member of our small group, Christie, brought us Curry Chicken. It was unlike anything I had ever had, and it intrigued me greatly. It had a spice and a sweetness to it, another combo I don’t usually like – but in the dish she brought, it was delightful.
She gave me the recipe, and then I modified it to add vegetables to the dish. So this is my modified recipe for Curry Chicken, especially for those who don’t like Asian food (and perhaps for those who do.) It’s easy to make, has simple ingredients, and even my kids like it.
6-8 Chicken Breasts, thinly sliced
6 tbsp. Butter
1/2 c. Mustard (yellow or spicy, your preference – I’ve tried both and they’re great)
1 c. Honey (it’s best when it comes from your Dad’s bees…but I hear that everyone’s Dad doesn’t have bees, so…)
4 tsp. Curry Powder (There are a lot of different kinds, but I use McCormick Yellow Curry Powder.)
2 tsp. Salt
1 c. Water
1 Bag of Sliced Carrots (or 4 Carrots that you slice yourself)
1 Onion, thinly sliced
What to do with those things:
1. Melt butter in a skillet, then add mustard, honey, curry and salt. Stir over medium heat until boiling, then remove from heat.
4. While the chicken is cooking, add 1 cup of water to the remaining mixture and bring to a boil again.
And to make it even more alluring, it’s super healthy. Before the rice, this dish has only 370 calories per serving (after 1 cup of rice, it’s a total of 575 – still not bad.)
So enjoy – and without guilt!
(And feel free to scoff at me for my lack of Asian taste buds.)