Today, we bring you a recipe that our Grammy passed to our mom, who passed it to us. Our mom would make this for us as kids and during the summer
Author: The Devilish Kitchen
Ground Black Pepper
Cut Chicken Tenders (1 lb) into bite-sized pieces and add to a bowl. To that same bowl, add All-Purpose Flour (1 cup), Curry Powder (1 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch) and stir to coat the chicken.
Make the sauce. In a small bowl, add Salt (1/4 tsp), Curry Powder (1 tsp), Yellow Mustard (2 Tbsp), and Honey (1/4 cup). Taste the sauce to see how much curry flavor you want and add more or less to taste.
Cook the chicken. To a skillet over medium heat, add Salted Butter (1 Tbsp) and Vegetable Oil (1/2 Tbsp). Add the chicken, cooking until each side has browned and it has fully cooked. We usually cook the chicken in batches around 5 minutes each batch. Add in more oil/butter as necessary. You are looking for a slight crisp around the edges, but not a complete fried chicken texture.
Once the chicken is cooked, remove from the heat and add 2/3 of the sauce. You can do add the full amount of sauce or reserve some to drizzle on top.
Serve with a generous portion of steamed Basmati or Jasmine Rice and enjoy!
Nutrition Per Serving
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