Traditionally my college roommates and I get together for roommate breakfast, but on one occasion it worked better with our schedules to meet for lunch. Debbie was hosting that day and she made Becky and I her Lemon Curry Chicken. We both loved it and asked for her recipe. It’s now a favorite in my house. I increase the amount of spice a little but other than that I follow her recipe fairly close.
LEMON CURRY CHICKEN
- 1/2 C flour
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 6 boneless, skinless chicken breasts (I usually cut the thick end in half lengthwise and the thin end off to make 3 equal size pieces of chicken–rather than pounding them even).
- 4 Tbsp + 1/2 C butter
- 1/2 C honey
- 1/2 C lemon juice
- 1/2 C brown sugar
- 2 tsp curry powder
- 2 Tbsp soy sauce
- In a bowl combine flour, salt, and cayenne pepper.
- Heat over to 350 degrees.
- Put 9×13 pan with 4 Tbsp of butter in the oven until butter melted.
- Coat chicken in flour mixture and place chicken on the melted butter and bake for 30 minutes, flipping half way.
- Meanwhile combine the 1/2 C butter, brown sugar, honey, lemon juice, soy sauce, and curry powder in a small sauce pan. Heating thoroughly.
- Pour over chicken and bake 30 more minutes, again flipping half way. (Original directions call for basting the chicken with sauce every 10 minutes, but I’m not sure it changes the outcome much and instead I just flip it over half way).
- Serve over rice spooning extra sauce as desired.