Sweet Curry Chicken (low sodium)

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Ingredients

• 3 tbsp. (45 mL) liquid honey
• 1 tbsp. (15 mL) Dijon mustard
• 1 tsp. (5 mL) Becel® salt free margarine
• 1 tsp. (5 mL) curry powder
• 1 clove garlic, minced
• 8 skinless, boneless chicken thighs, trimmed of fat

Details

Servings 1
Adapted from becel.ca

Preparation

Step 1

Step 1
Preheat oven to 350°F (180°C).

Step 2
In a small bowl, stir together honey, Dijon, Becel® Original margarine, curry powder and garlic. Place chicken thighs in a single layer in 8 x 8-inch (2 L) baking dish. Pour honey mixture over top and turn the chicken so it is completely covered.

Step 3
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes or until juices run clear and internal temperature reaches 170°F (77°C). Remove chicken to warmed platter.

Step 4
Place remaining sauce into a small saucepan and boil over medium heat until sauce thickens, about 3 minutes. Pour sauce over chicken and serve with basmati rice. Garnish with a sprig of parsley or fresh coriander.

Nutritional Information

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on the recommendations in Canada's Food Guide.