Baked Chicken Curry |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup honey | 1/4 cup prepared mustard | 3 tablespoons butter or margarine, melted |
| 3 tablespoons milk | 2 teaspoons curry powder | 1 teaspoon salt |
| 1/8 teaspoon ground white pepper | 1 (2-1/2 to 3-pound) broiler-fryer, cut up | 1/2 cup raisins |
| 1/4 cup chopped pecans | 1/4 cup shredded coconut | |
| 1 | Combine honey, mustard, butter, milk, curry powder, salt, and pepper in a small bowl; stir well. Dip chicken in curry mixture. Place chicken in greased 12x8x2-inch baking dish. Reserved remaining curry mixture, and set aside. |
| 2 | Bake chicken at 350 F for 1 hour, basting occasionally with reserved curry mixture. Remove chicken from oven; sprinkle with raisins, pecans, and coconut. Bake an additional 15 minutes or until chicken is done. |