Wednesday, 19 March 2014

Curry chicken and honey glazed fillets

I know the smell of curry all too well and love it! My mum would spend a whole day cooking her Malaysian curries, and chicken potato curry was always on the menu.

While i love the rich, moorish taste of the curry gravy i have decided to add a twist by marinating my chicken with the powder and baking it with a honey glaze.





The result was delicious, and worth the experiment! my house smells amazing with the curry bake and my hubby's belly is full from a very addictive dish.

I love that any leftovers could be used to slice up and place in a salad roll for tomorrow's lunch while jazzing up a boring chicken salad sandwich. 



Items you need:

- 6 thigh fillets
- 2 Tablespoons of honey
- 1 Tablespoon of curry powder
- 1 Tablespoon of olive oil
- 4 bay leaves crushed 
- 1 teaspoon of salt

What's Next?

1. Preheat the oven to 170 degrees celsius (338 Fahrenheit)

2. Add the honey, curry powder, crushed bay leaves and oil and marinate well

3. Line a baking tray and place chicken on the tray.

4. Bake in the oven for 20 minutes and run your knife through a piece to ensure the juice runs clears.

5. Sprinkle salt on top just before serving



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