Week 1: Curry (Recipe)

As we have said before, we will be picking a different theme color for the posts we make every week. The first color of the week is (Lemon) Curry!



A lot of the required ingredients are pretty easy to come by or swap out. When I made it the first time, I couldn't find curry powder I ended up using some sage instead. The options are limitless. I do however suggest low sodium soy sauce when using dijon mustard.

I suscribe to the school of guesstimating so here are the approximate amounts of the ingredients I use each time I make it. I've made it a few times so I know how to eyeball it. Sometimes you will need to add a little more as the marinade does not thicken as nicely when you use Honey Dijon mustard in place of honey and Dijon mustard.

Adapted from Baked Bree's "Kelly's Overnight Chicken"
4 Tablespoons Honey Dijon mustard (I prefer Jack Daniel's; you can also use Dijon mustard and honey, but I opted not to do that because I don't use it for anything else)<
2 Tablespoon curry powder (or any other seasoning, sage works particularly well with the mustard)
4 oz low sodium soy sauce
2 lbs chicken tenderloin (using tenders will speed up the prepping and cooking)

Mix together the mustard, soy sauce, and curry powder.
Cut up the chicken into 1 to 2 inch sized pieces.
Put the chicken and marinade in a plastic bag and marinate overnight.
The next day, put the chicken and the marinade in a pan and bake in a 400 degree oven for 22-24 minutes.