I’m back from the airport, dropping off The Youngest after her mini-vacation stay with us. I’m already sad she’s gone! {deep sigh}
Not only did we have fun shopping, getting professional clothing fittings (was that ever an experience!), attempting home improvement projects and playing Wii, we also had a great time cooking spectacular dinners.
For example, Sunday afternoon we whipped up an Indian buffet at home. Most was from Kitchen of India packets, but still very tasty.
In addition to our sticky rice, we had Vegetable Biryani:
And one of my personal favorites, Palak Paneer:
Plus spicy Pindi Chana:
And Chicken Masala:
But the star of the show was The Youngest’s made-from-scratch Honey Curry Chicken:
She said it was ok for me to share the recipe with you. Enjoy!
And Chicken Masala:
But the star of the show was The Youngest’s made-from-scratch Honey Curry Chicken:
She said it was ok for me to share the recipe with you. Enjoy!
Honey Curry Chicken
- 1 whole cut up chicken (or chicken breasts or chicken thighs)
- 1/2 c margarine, melted
- 1/2 c prepared mustard
- 1 c honey
- 2 tsp garlic salt
- 2 tsp curry powder
Combine margarine, mustard, honey and spices. Dip chicken in sauce and place in a 13×9 baking dish, pour remaining sauce over chicken. Bake covered at 375 for 1 hour. Bake uncovered for the last 30 minutes and turn the chicken as it browns. (Or broil, uncovered, for the last 15 minutes.)