I found this recipe a few months ago and forgot about until now.
We got home late tonight and DH was really hungry. I had some chicken thawed so I decided to make this and cook some rice in the rice cooker.
Honey Mustard Curry Chicken:
1 C. Honey or Corn Syrup
1/2 C. Mustard
2 tsp. Curry Powder
1 tsp. Salt
1 Cube melted butter
10-20 chicken pieces (thighs or tenderloins work best)
Directions: Place chicken in a baking pan; mix the rest of the ingredients and pour over the chicken. Cover with foil. You can uncover the last 15 minutes if you want less sauce. Bake 1 hour at 375.
Serve over rice.