Sunday, September 27, 2009

Honey Curry Chicken and Cinnamon Biscuits

Lucy the Dog with My Son

Okay, I’m going to come clean. My motive in writing the Recipes To The Rescue Blog is to help/motivate my son to cook. 

He’s specifically asked me not to mention this, BUT, he is in 2nd Year University and has recently moved into a basement suite. 

His cooking skills consist of making popcorn, scrambling eggs, frying eggs, making sandwiches……and……and… making the meat chili from last week's blog. Not really enough to survive on, SO, I thought if I could pass on some tips and simple cooking ideas and recipes. 

So its chicken tonight and a recipe (cinnamon biscuits) from way back when the kids used to cook in the kitchen with mom for "fun".

Shopping List

2 large boneless chicken breasts
½ pound butter
Small bottle Dijon Mustard
1 tablespoon curry powder (can buy in bulk food section)
1 tablespoon white sugar
1 ¼ cups all purpose flour
2 teaspoons baking powder (can buy in bulk food section)
1 egg
3 tablespoons milk, or orange juice, or rice dream, or soy milk
2 tablespoons brown sugar (can buy in bulk food section but I’d suggest you pick up a small bag so you can make fruit crisps in the future)
1 teaspoon cinnamon (can buy in bulk food section)
3 tablespoons icing sugar (can buy in bulk food section)

Honey Curry Chicken

2 large chicken breasts
¼ cup butter
½ cup honey
¼ cup Dijon mustard
1 tablespoon curry powder
½ teaspoon salt

Preheat oven to 350 degrees F. Place the chicken in a shallow baking dish. In a small sauce pan over medium heat melt the butter, stirring. When melted, add honey, mustard and curry powder and stir together. Or, you can melt the butter in the microwave for 10-15 seconds on high then add the honey, mustard and curry powder. Pour sauce over chicken and cover with aluminum foil. Cook 45 minutes. Remove foil and cook another 15 minutes basting frequently.

Serve with rice, and boiled frozen veggies.

Recipe Notes: 

If you buy boneless chicken breasts you can reduce the cooking time as follows: bake covered for 40 minutes, then uncover and cook for another 10 minutes. Chicken with bones takes longer to cook.

To figure out how long to cook the frozen vegetables read the instructions on the package.

Cook the rice according to the package; it usually takes about 20-25 minutes. Remember not to peek when cooking rice. If rice is cooked before chicken, just leave it on the stove and turn off the burner. It will keep warm.

Cinnamon Biscuits

1 tablespoon sugar
1 ¼ cups all-purpose flour
2 teaspoon baking powder
¼ teaspoon salt
2 tablespoons cold butter
1 large egg
3 tablespoons milk or orange juice or soy milk or rice dream
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon melted butter
3 tablespoons icing sugar
1 teaspoon water

Preheat oven to 350 degree F. In a bowl combine sugar, flour, baking powder and salt. Add butter and with fingers gently rub mixture until it resembles small grains. In a separate small bowl, whisk together egg and milk or orange juice. Add to flour mixture and with a fork stir until everything is just combined. Gather into a ball and knead 10 times on a lightly floured surface. Pat dough into a 6” (15cm) x 10” (25cm) rectangle. In a small bowl combine melted butter, brown sugar and cinnamon. Spread mixture on top of dough. Roll up dough lengthwise (starting from mall end). You will have a short log. Cut log crosswise into 4 pieces. Place pieces on a baking sheet lined with parchment paper, cut side up. Bake until lightly golden about 16 minutes. In another small bowl combine icing sugar and water. Stir until smooth. Drizzle icing sugar over warm buns and serve.

Recipe Notes: 

How to knead:

1. When you knead, you will use only the heels of your hands. Push down on dough with your hand heels.

2. Fold the dough in half.
3. Turn the dough about 45 degrees and knead with your hand heels again.
4. Continue to knead, fold and turn the dough for the required length of time or to the consistency suggested