Today is Sunday, a day when many of us get ahead on our cooking for the work week. Why not take the time today to cook up a brain healthy and easy chicken curry?
Studies have suggested that one of the main ingredients in curry, turmeric, may have properties that reduce inflammation and promote healthy aging. Turmeric is a spice commonly used in Indian and South Asian cuisine. Often found in curries, it is a great spice to add to your diet and cooking repertoire.
I’m happy to share this fool-proof recipe for Chicken Curry. Its a real favorite in our family, and makes great leftovers for lunch at the office over the next few days. I learned the original recipe from our close family friend Cathy, and have added my own touches over the years! Warning: The recipe does contain peanut butter. For those with allergies, you can easily substitute an alternative or leave out the peanut butter.
Chicken Peanut Curry
(serves 4) Preheat oven to 350°
Ingredients:
Boneless and skinless chicken breasts, 4-6
1 cup Dijon or seeded mustard
1 cup honey
1 Tablespoon curry powder
1 Tablespoon peanut butter
¼ cup cilantro, finely chopped
- Rinse and pat dry chicken breasts. Place in lightly oiled baking dish.
- In a separate bowl, mix together the mustard, honey, curry powder and cilantro.
- Pour the mixture over the chicken, spreading evenly to coat all the meat.
- Bake for 45 minutes. Remove from oven.
- Carefully tilt the pan to one side, so that the sauce gathers to one area. Add the peanut butter to the sauce, mixing throughly with a fork so that the peanut butter melts into the sauce.
- Turn the chicken and resdistribute the sauce evenly. Return the dish to the oven for an additional 5-10 minutes.
Not a regular Julia Child? No worries! Try ordering in curry for dinner tonight from a local Indian restaurant, or trying some for lunch at the office tomorrow.
