Saturday, March 5, 2011

Cashew Curry Chicken

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. 
Cashew Curry Chicken
Serves Two
Printable Version

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

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. 
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. 
Reduce temperature to 350 degrees and bake for 30 minutes. Spoon sauce over chicken and serve over rice or quinoa. 

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