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Curried Chicken
This recipe has been in the box for at least thirty years. Who first developed it
is one of those mysteries long lost in the fog of time, but to whomever it was,
we are eternally grateful. This incredibly simple dish works equally well as a
hot main course at a sit-down dinner and as a cold contribution to a picnic on the
lawn at Wolf Trap.
We encourage you to adjust the quantities given below to guarantee you
will have leftovers.
| 3-4 pounds chicken parts (breasts, thighs, and/or drumsticks,
as you prefer) |
1 T. curry powder |
| 1/2 c. orange juice |
1/2 c. honey |
| 1/4 c. prepared mustard |
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- If you're using breasts or thighs, skin them. Brine the chicken parts for
at least 1 hour.
- Preheat the oven to 375o.
- Remove the chicken parts from the brine, pat them dry with paper towels, and
place them in a large (flat cake-size) baking pan. Lightly dust each of the chicken
parts with the curry and gently rub it in.
- Mix the mustard, honey, and juice in a container appropriate to heating.
Warm the mix to a simmer (5 minutes on the range; 2 in a microwave).
- Pour the mixture over the chicken. Place in the oven and bake, uncovered, for one hour
Turning it once during that time should be sufficient. If necessary, add more
orange juice to the pan.
4-6 servings
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