Curry Chicken: Difference between revisions
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* Raisins and coconut | * Raisins and coconut | ||
Heat oven to 350 F. Place the chicken in a lightly greased (with olive oil) baking dish. Blend sauce well in a bowl, pour over chicken breasts, lifting each piece to be sure the sauce gets under each one. Bake 1 hour, basting every 15 minutes. Remove from oven, baste, sprinkle raisins and coconut over the chicken and bake 15 minutes longer. Serve over hot, steamed rice | Heat oven to 350 F. Place the chicken in a lightly greased (with olive oil) baking dish. Blend sauce well in a bowl, pour over chicken breasts, lifting each piece to be sure the sauce gets under each one. Bake 1 hour, basting every 15 minutes. Remove from oven, baste, sprinkle raisins and coconut over the chicken and bake 15 minutes longer. Serve over hot, steamed rice. | ||
[[category:Entrees]] | [[category:Entrees]] | ||
Latest revision as of 01:11, 24 May 2014
- 1 1/2 c. honey
- 3/4 c. French’s mustard
- 3/4 c. milk
- 6 3/4 t. curry powder
- 3 t. salt
- 1/8 t. white pepper (I go very easy on this)
- 4 boneless chicken breasts, skin and fat removed
- Raisins and coconut
Heat oven to 350 F. Place the chicken in a lightly greased (with olive oil) baking dish. Blend sauce well in a bowl, pour over chicken breasts, lifting each piece to be sure the sauce gets under each one. Bake 1 hour, basting every 15 minutes. Remove from oven, baste, sprinkle raisins and coconut over the chicken and bake 15 minutes longer. Serve over hot, steamed rice.