Grilled Chicken with Curry Glaze
1/2 c. honey
1/4 c. prepared mustard
1/4 c. butter or margarine
2 T. finely chopped onion
2 T. water or fruit juice (I use apple)
1 clove garlic, minced
3 tsp. curry powder
1 tsp salt
1/2 tsp red pepper flakes
1/4 tsp ginger
chicken - I use thighs but can use breasts, or whole cut up chicken
salt and pepper
Combine the first 10 ingredients in a small sauce pan. Cook over medium heat, stirring constantly to a boil. Stir and cook 2 minutes more; remove from heat and set aside. Season chicken with salt and pepper. Grill meat until nearly done. Brush curry sauce on the meat during the last part of the cooking time. Turn and coat the other side. Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat.
1/4 c. prepared mustard
1/4 c. butter or margarine
2 T. finely chopped onion
2 T. water or fruit juice (I use apple)
1 clove garlic, minced
3 tsp. curry powder
1 tsp salt
1/2 tsp red pepper flakes
1/4 tsp ginger
chicken - I use thighs but can use breasts, or whole cut up chicken
salt and pepper
Combine the first 10 ingredients in a small sauce pan. Cook over medium heat, stirring constantly to a boil. Stir and cook 2 minutes more; remove from heat and set aside. Season chicken with salt and pepper. Grill meat until nearly done. Brush curry sauce on the meat during the last part of the cooking time. Turn and coat the other side. Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat.
Chicken in Peanut Curry
2 (15 oz) cans coconut milk
2 T red curry paste
1/4 c. creamy peanut butter
4 tsp sugar
4 tsp fish sauce
4 chicken breasts, diced
1 T minced garlic
1 onion, cut into wedges
In a medium saucepan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil. Set aside. Stir fry onion and garlic. Add chicken and cook until chicken is cooked through. Add sauce and cook until slightly thickened. Season with salt if needed. Serve over rice. May also add fresh basil and/or cilantro if desired. This would also be good with any of the following: red pepper, mushrooms, bamboo shoots, chopped peanuts. Whatever sounds good to you.
2 T red curry paste
1/4 c. creamy peanut butter
4 tsp sugar
4 tsp fish sauce
4 chicken breasts, diced
1 T minced garlic
1 onion, cut into wedges
In a medium saucepan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil. Set aside. Stir fry onion and garlic. Add chicken and cook until chicken is cooked through. Add sauce and cook until slightly thickened. Season with salt if needed. Serve over rice. May also add fresh basil and/or cilantro if desired. This would also be good with any of the following: red pepper, mushrooms, bamboo shoots, chopped peanuts. Whatever sounds good to you.
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