Sheeran Recipe Book

Peak Season! Honey Mustard Curry Chicken

Uploaded By: agsheeran
Tags: marley, dinner, chicken

Pan sauces are quick to throw together and turn the simplest of ingredients into an elegant meal. Here, we coat tender chicken breasts in a buttery sauce of honey, mustard, garlic, and curry powder. The bold flavors meld together to create a sweet, tangy, and gently spiced sauce that gets sopped up with steamy jasmine rice. Crispy roasted Brussels sprouts alongside make this dish perfect for any night of the week!

Cook Time: 40 minutes

Ingredients:

  • ½ lb of brussels sprouts
  • 5 oz of long-grain rice
  • 12 oz of boneless, skinless chicken breasts
  • ½ oz of honey
  • ¼ oz? (1 pkt) of dijon mustard
  • ¼ oz of curry powder

Instructions:

  1. Roast Brussels sprouts: Preheat oven to 450ºF with a rack in the upper third. Trim [brussels sprouts], remove any tough outer leaves if necessary, then halve (or quarter, if large). Toss on a rimmed baking sheet with a [drizzle of oil]; season with [salt] and [pepper]. Roast on center oven rack until tender and charred in spots, 15–20 minutes.
  2. Cook rice: In a small saucepan, combine [rice], [1¼ cups water], and [½ teaspoon salt]; bring to a boil over high heat. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove from heat. Keep covered until ready to serve.
  3. Cook chicken: Pat [chicken] dry and season with [salt] and [pepper]. Heat [1 tablespoon oil] in a medium skillet over medium-high. Add chicken and cook until browned and cooked through, 3–5 minutes per side. Transfer to a plate; return skillet to stove. Finely grate [1 teaspoon garlic].
  4. Make curry sauce: To same skillet over medium heat, add [⅓ cup water], stirring to deglaze skillet. Stir in [garlic], [honey], [mustard], and [1½ teaspoons curry powder] until combined. Simmer until slightly thickened and coats back of a spoon, 2–3 minutes. Off heat, stir in [1 tablespoon butter] until melted. Season to taste with [salt] and [pepper]. Return [chicken] to skillet; turn to coat in sauce.
  5. Finish & serve: Fluff [rice] with a fork. Serve [honey mustard curry chicken] over [rice] with [roasted brussels sprouts] alongside. Spoon [remaining curry sauce] from skillet over top. Enjoy!

Comments:

Pro tip!

Roasting Brussels sprouts at high heat caramelizes their natural sugars and crisps them up!

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