Sunday, January 1, 2012
Chicken Diablo (Chicken with a Honey Curry Sauce)
This is a recipe that my Mom makes. We had forgotten about it for a while until my friend Woody told me wanted to have the meal my mother made us when she was visiting me in Florence. It took us a few days before we remembered what that meal was exactly. Then we remembered how difficult it was to find ginger powder in Florence. We went to two grocery stores and the market before we stumbled upon an Asian grocery store that had it. Ever since we rediscovered the recipe I have made it every couple months.
This meal has been a big hit at Sunday Night Dinner. It is quite easy to make and doesn't require many ingredients. I use less butter than the original recipe calls for just to make it a little healthier.
Total active time: 30 minutes
Total time: 1 hour 15 minutes
You will need:
1 pound Chicken Breasts
4 tablespoons butter
1 tablespoon olive oil
1 sleeve of Reduced Fat Ritz Crackers (or plain breadcrumbs)
1 teaspoon dried basil
1/4 - 1/2 teaspoon curry powder
1/4 teaspoon ginger powder
1/3 cup honey
Preheat the oven to 300 degrees. Then crush the crackers into a small bowl. Mix in the dried basil. In another small bowl whisk the 2 eggs. Then coat the chicken breasts with the cracker crumb mixture. Then dunk in the eggs, and then back in the cracker crumbs.
Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Then brown the chicken. Once the chicken is browned on both sides place it on a baking sheet and put into the oven. The chicken should take about 40 minutes to an hour to cook depending on how thick the chicken breasts are.
While the chicken is baking, make the sauce. Melt 3 tablespoons butter in a small saucepan. Stir in the honey. Let the butter and honey mixture bubble and reduce for about 5 minutes. Then add the ginger and curry. These are pretty strong spices so add them slowly being careful not to add too much. I recommend starting with 1/4 teaspoon of each and then adding more to taste.
Once the chicken is cooked, serve with the sauce on top. I always serve this meal with Rice Pilaf.
Complete Nutritional Information