Honey Mustard Curry Chicken with Rice

Indian-inspired twist on honey mustard chicken with curry powder and garam masala. Baked until tender and served over long grain and wild rice pilaf.

IngredientsClear All

Honey Mustard Curry Sauce

• 1/4 cup melted butter
• 1/4 cup spicy brown mustard
• 1/4 cup prepared yellow mustard
• 1/4 cup honey
• 1 tbsp curry powder
• 1/2 tbsp garam masala
• 1 tsp salt
• Garlic to taste

Baked Chicken

• 6 chicken thighs and 10 drumsticks (or ~3 lbs chicken pieces)
• Salt for seasoning

Long Grain and Wild Rice

• 2 cups long grain rice (basmati suggested)
• 1 cup wild rice
• 1 quart chicken stock
• 1 tsp butter or oil
• Tarragon to taste
• Thyme to taste
• Pinch of salt

Instructions

Prepare the Sauce

1. Make sauce: Whisk together melted butter, both mustards, honey, curry powder, garam masala, salt, and garlic until smooth.

Prepare the Chicken

2. Season chicken: Arrange chicken pieces across baking dishes. Season with salt.

3. Coat with sauce: Divide sauce equally between dishes. Brush chicken thoroughly to coat all pieces.

4. Bake covered: Cover dishes with foil. Bake at 350°F for 1 hour.

5. Broil: Remove foil, baste chicken with accumulated sauce, and broil for 15 minutes until golden and slightly caramelized.

Prepare the Rice

6. Start wild rice: Melt butter in a large pot. Add wild rice and warm for a few minutes to coat.

7. Simmer wild rice: Add chicken stock and bring to a simmer. Cover and cook for 25 minutes.

8. Add white rice: Add white rice, tarragon, thyme, and salt. Cover and cook for 15 minutes.

9. Rest and fluff: Remove from heat and let cool slightly, then fluff with a fork.

Serve

10. Plate: Serve chicken over rice pilaf, spooning extra sauce over the top.

Notes

Chicken tips:

• Dark meat (thighs and drumsticks) is recommended - it tolerates overcooking better than white meat
• Season chicken pieces with salt before adding sauce
• Basting before broiling creates a nice caramelized finish

Rice timing:

• Wild rice takes 25 minutes
• White rice added for final 15 minutes
• Total rice cooking time: 40 minutes
• Start rice about 20 minutes before chicken is done

Rice alternatives:

• Costco's brown/wild/red/heirloom rice blend works well (takes about 1 hour to cook, so start it when you put the chicken in the oven)
• Can use pre-cooked wild rice blend to save time

Sauce:

• The combination of spicy brown and yellow mustard provides nice flavor balance
• Curry powder and garam masala add Indian-inspired warmth
• Adjust garlic to your preference

Make-ahead:

• Sauce can be made a day ahead and refrigerated
• Chicken can be coated with sauce and refrigerated for a few hours before baking

Source

From Earl's blog at Merlin of Chaos