Cool curry chicken

• Preparation:
  10 minutes
• Cooking time:
  45 minutes
• Difficulty
  level:

Sauce:

• ¼ cup (60 ml) butter
• ½ cup (125 ml) honey
• ¼ cup (60 ml) Dijon mustard
• 2 tbsp. (30 ml) prepared mustard
• 1 tbsp. (15 ml) curry paste or powder
• 1 tsp. (5 ml) turmeric
• Juice and zest from ½ lime
• 1 tsp. (5 ml) salt

Chicken:

• 6 to 8 boneless chicken breasts
• Vegetable oil
• 1 garlic clove, finely chopped
• 1 onion, finely chopped
• 2 tsp. (10 ml) fresh ginger, thinly sliced (optional)

1. Cut breasts in half lengthwise.
2. In a pan, heat a little oil to medium-high heat. Brown the chicken, then arrange the strips in a single layer in a baking dish.
3. In the pan used to brown the chicken, heat a little oil and fry the garlic, onion and ginger.
4. Add the ingredients for the sauce, mix well and bring to a boil. Remove from heat and pour over the chicken.
5. Bake in the oven at 350°F for 30 to 40 minutes, basting occasionally.