Sweet Curry Chicken. Mmm…
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When I was a kid, sometimes another family would be brave enough to have ours over for a meal and visit.  I had lots of favorite families to visit, but I always remember one in particular.  We didn’t have to drive far to get there, they had kids, even the adults were great fun, and the food was always amazing.  It wasn’t at all difficult for a kid to choke down the meal without offending the host.  Especially a particularly delicious honey curry chicken dish.  Quite unlike certain other places which my sisters and I dreaded visiting for a meal.  (…Who in their right mind serves vegetarian cabbage rolls to a bunch of kids?  We found them extremely filling.  In fact,we could only eat a few bites…).    
 
 Some years later, at my bridal shower, I was given a sweet little wooden box (that I still treasure) full of hand written favorite recipes from my friends.  And I was totally stoked to find THE chicken recipe amongst them. (Thanks Ginny, if you ever read this!)
 
It is one of our fast favorites.  And if I can presume to say so, it will become one of yours too.  Our kids love it, our visitors love it.  Our visitors KIDS love it (how’s that for a testament to general like-ability?  The polar opposite of vegetarian cabbage rolls…) And among it’s other desirable qualities, it’s gluten free too.   Our family (luckily) has

no issues with gluten, but I really love having a few good gluten free recipes up my sleeve, as we have quite a few celiac friends.  

 
The trouble is, one of the main ingredients is honey.  In all it’s half fructose glory.  Grr.  
 
Cutting this dish out of our lives was totally unthinkable, so it was very high on my list of recipes to ‘fructose-free-ify’.  As per my usual, the first version or two were more or less edible, but much less than delectable.  But that was months ago, and it’s fructose free replacement has been well and truly mastered now.  So easy and delicious.  Your welcome.
 
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Sweet Curry Chicken
A foolproof, crowd-pleaser main dish
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Sauce
  1. 4 Tbsp butter
  2. 1/2 cup rice malt syrup
  3. 1/4 cup yellow mustard (American style)
  4. 1 tsp salt
  5. 1 tsp curry powder
  6. 1/8 tsp pure non-bitter stevia powder
  7. 1 1/2 kg chicken pieces (I like to use boneless thighs, each cut into 3 pieces)
Instructions
  1. 1. Whisk all sauce ingredients together. Microwave to melt the butter if it’s not soft.
  2. 2. Add chicken pieces to a baking dish, pour sauce over top, and stir so all the pieces are coated.
  3. 3. Bake at 180C (350F) till chicken is cooked, and tender (about 50-60 mins, depending on the size of the chicken pieces)
  4. 4. I like to serve with brown rice and veggies, but it would also go with lots of other things.
Notes
  1. Important: Don't forget to drown your rice with sauce!
Adapted from Ginny MacGregor
Adapted from Ginny MacGregor
Red Hill Recipes http://www.redhillrecipes.com/
 
 

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