If it’s 5:00 and you’re not sure what to have for dinner, then I’ve got a recipe for you! No ho hum, yawn..chicken again whines from the galley. No sir. This sauce will tantalize the taste buds with a kick from curry, that is mellowed a bit by the sweetness of honey.
As advertised, this curry sauce comes together in 5 minutes or less (but no one will be able to tell.) It’s kid-tested and a great introduction to curry, if this spice is not something you’ve tried before.
Just so you will feel extra good about serving this sauce, there are plenty of reasons to add curry to your diet. Curry is actually a combination of 20 different spices. Turmeric is one of the spices used in the blend and holds the promise of many health benefits related to Alzheimer’s, arthritis and cancer. Of course, you don’t have to invest in a bunch of different spices. Pick up one little jar of curry that has been expertly combined for you at your local grocery store.
I call this recipe curry in a hurry because there are just 4 ingredients and it so quick to whip up. Bake chicken or shrimp in the curry sauce and then drizzle the excess sauce over vegetables and rice…or couscous…or pasta.
Next..sit back…and…wait for it…is that applause I hear!
Pictured is curried shrimp over roasted vegetables and couscous.
The recipe calls for 1/4 cup each olive oil, honey, Dijon mustard, honey and 1 Tablespoon of curry powder. There is plenty of leeway in this recipe to add more or less of any ingredient. Add all of the ingredients to a small bowl and stir.
Tip of the day: Always measure the olive oil first, followed by the honey. The honey will slip right out of the measuring cup…no mess!
If you are so inclined, feel free to double or triple the recipe. The sauce freezes well by itself or coating chicken or shrimp inside a plastic bag.
Spoon the sauce over chicken or shrimp and turn to fully coat each piece. The sauce will easily cover 2 pounds of protein.
If you want to save some for a dipping sauce, lift that amount out first so you don’t accidentally contaminate it with utensils that have touched the raw chicken or shrimp.
Better yet, just pour all the sauce into the pan with the chicken or shrimp. Once everything has cooked, spoon the leftover sauce from the pan into a cup for drizzling.
It’s amazing on chicken tenders.
It’s shrimp-tacular!
A divine dipping sauce for nuggets.
And, very, very good on vegetables! (You’ll eat plenty of veges tonight!)
Curry sauce comes together quickly, but is long on flavor. Curry is mellowed a bit by honey. A hit on chicken and shrimp.
Ingredients
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 Tablespoon curry powder
- 2 pounds chicken tenders or shrimp
Instructions
- Preheat oven to 375 degrees.
- Combine first four ingredients in a small bowl.
- Place shrimp or chicken in a baking dish.
- Pour sauce over chicken or shrimp, turning to coat each piece completely.
- Bake chicken until no longer pink inside, for approximately 25 minutes.
- Bake shrimp for about 10-12 minutes.
- Spoon excess sauce over chicken or shrimp.
Notes
Serve excess sauce over rice, couscous, pasta and vegetables. Sauce freezes well alone or over raw chicken or shrimp in a tighlty sealed plastic blag.
How will you enjoy your curry in a hurry?
Yum and easy and ingredients on hand!
Always thinking of different ways to prepare chicken…thanks!
Thanks for reading! It makes a great dipping sauce for chicken nuggets too!