Curried Chicken and Vegtables
Curried Chicken and Vegetables
Ingredients:
1/2 cup of honey
1/4 cup of prepared mustard {I like Grey Poupon}
1/4 cup butter or margarine
2 tablespoons of finely chopped onion
2 tablespoons water
1 clove of garlic
2 teaspoons of curry powder
1 teaspoon of salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 2 1/2 to 3 lb. broiler-fryer chicken
cooking oil or butter
2 large potatoes, peeled and quartered, or 8 new potatoes {Mr. Incredibles' favorite}
6 medium carrots, bias sliced into 1/2 pieces
2 medium apples, cored and cut into wedges
What to do:
1.} Preheat oven to 375 degrees
2.} In small saucepan combine the first ten ingredients. Bring to a boil, stirring constantly. Remove from heat, set aside.
3.} Rinse chicken and pat dry with paper towel, skewer neck skin to back. Tie legs to tail, twist wing tips under back. Place chicken, breast-side up, on a rack in a shallow roasting pan. Brush skin with cooking oil or melted butter. During roasting, remove excess fat. Insert a meat thermomoter, roast chicken uncovered in oven for 1 1/4 to 1 1/2 hours.
4}Meanwhile in a covered saucepan cook potatoes and carrots in boiling salted water for 20-25 minutes or until nearly tender, drain. the last 20 minutes of roasting time, discard any fat in roasting pan from chicken. Arrange vegetables and the uncooked apples around poultry in pan. Spoon honey mixture over chicken, veggies and apples. Roast 20 minutes longer or until meat thermomoter registers 185 degrees. Baste occasionally with honey mixture during roasting and again just before serving. Arrange chicken, vegetables and apples on serving platter. Serves 6.