A new spice has entered my world of cooking.
I used to be intimated by curry powder. Everything about curry seemed so intense.
While I had previously enjoyed eating meals prepared with curry, I never attempted to cook with curry. Since we moved to Tokyo, this has changed.
Curry is not just a spice used in Indian cuisine. Curry is a very popular dish in Japan, but the preparation and flavor is often different than when people associate curry with Indian cuisine. The Japanese preparation often includes a dark brown sauce, which is often milder than the intense flavor accompanied with the traditional Indian preparation. Curry is not limited to Japan and India. In fact, it is commonly found in dishes prepared throughout Asia, S.E. Asia, West Asia, and Britain.
The versatility of curry is the perfect reason why I am adding it to my spice rack. Don’t get me wrong, I still believe curry is an intense spice, but the more I cook with it, the less intimidated I become!
I have so much to learn about cooking with curry, but I think this recipe is the perfect introductory recipe for those wanting to enter into the world of curry. This is a simple recipe and the blend of honey, Dijon mustard, soy sauce, and curry makes an excellent combination.
If anyone has a favorite recipe using curry, please post a link and I will have to try it out!
Curry and Dijon Baked Chicken
4 boneless, skinless chicken breasts
1/3 cup honey
1/3 cup Dijon mustard
2 tablespoons soy sauce
½ tablespoon curry powder (increase the amount for a more intense and spicy flavor)
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)
- Prepare the chicken by removing any skin and flatten the pieces so they are an even thickness.
- Mix the honey, Dijon mustard, soy sauce, curry powder, black pepper, and crushed red pepper flakes in a bowl.
- Add the chicken to the bowl and mix until the chicken is evenly coated.
- Allow the chicken to marinate for at least 3 hours. The longer, the better!
- Preheat oven to 375 degrees.
- Lightly grease a baking sheet or dish and lay out the chicken pieces in the pan.
- Bake the chicken for 20 minutes.
- Remove the pan from the oven and turn the chicken over.
- Return the chicken to the oven and bake for an additional 20 minutes or until the chicken is cooked through.
- Note: As the chicken bakes, keep an eye on the pan to see if the juices begin to brown. As the browning begins to form, add water to the pan. I often use about 1 to 1½ cups of water. The water will loosen the brown parts from the bottom of the pan, thicken with a little additional cooking time, and make an excellent sauce to pour over the chicken after it bakes.
This dish goes well served with brown rice and Roasted Vegetables with Soy Sauce and Ginger. Watch for a future post on the perfect way to cook brown rice. It does not involve a rice cooker or the stove top…