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)
- 1 stick unsalted butter, cut into pieces
- 1/2 cup pure maple syrup
- 1/2 cup Dijon mustard
- 1 tablespoon mild or hot curry powder
- 1/4 teaspoon cayenne
- 1/2 c. dark beer or beef broth
- Kosher salt
- Four 12-ounce, boneless, skinless chicken breasts
- 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.
- 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.
- 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.
- Slice the chicken and transfer to plates. Whisk the pan sauce and spoon over the chicken.
- Serve with rice, passing additional sauce at the table.