Thursday, September 4, 2014

Curried Maple-Mustard Chicken Breasts

I'm a picky eater, an curry freaks me out. The title of this recipe freaks me out, actually.

But shit damn, is this delicious.

I may change my ways.

(Adapted from Molly Chester)
Serves 4


  1. 1 stick unsalted butter, cut into pieces
  2. 1/2 cup pure maple syrup
  3. 1/2 cup Dijon mustard
  4. 1 tablespoon mild or hot curry powder
  5. 1/4 teaspoon cayenne
  6. 1/2 c. dark beer or beef broth
  7. Kosher salt
  8. Pepper
  9. Four 12-ounce, boneless, skinless chicken breasts


  1. Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder, beer, and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
  2. Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some 
of the sauce over the chicken. 
  3. Bake for about 40 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes.
  4. Slice the chicken and transfer to plates. Whisk the pan sauce and spoon over the chicken. 
  5. Serve with rice, passing additional sauce at the table.

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