Saturday, March 5, 2011

Cashew Curry Chicken


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This was the most tasty dinner I've cooked in a while. Baked chicken covered in honey, butter, curry, mustard and cashews. Sweet with a little tang from the mustard and heat from the curry. The crunch from the cashews was the best part. I served it over quinoa because I am officially obsessed with it. 
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Cashew Curry Chicken
Serves Two
Printable Version


Ingredients
2 chicken breasts
Olive oil
4 tablespoons butter
2 tablespoons mustard
2 tablespoons honey
1 tablespoon curry
1/4 cup cashews, chopped
Kosher salt
Pepper


Directions
Preheat oven to 400 degrees. Place chicken in a baking dish and season both sides with salt and pepper. Drizzle with olive oil. Bake for 15 minutes. 
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Meanwhile in a small saucepan melt butter over low-medium heat. Stir in honey, curry, mustard and stir frequently until thickens into sauce. Stir in cashews. Take chicken out of the oven and pour the sauce over the chicken. 
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Reduce temperature to 350 degrees and bake for 30 minutes. Spoon sauce over chicken and serve over rice or quinoa. 
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