Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 tsp, 5g)
  • 1 inch (2.5cm) ginger, grated (approx. 1 tbsp, 15g)
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) Dijon mustard
  • 1 tbsp (15ml) curry powder (mild or medium)
  • 1/2 tsp ground turmeric
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1/2 cup (120ml) chicken broth or coconut milk
  • 2 tablespoons heavy cream (optional, for richness)
  • Salt and pepper to taste
  • Chopped fresh cilantro or parsley (optional)

Instructions:

  1. In a bowl, combine the chicken pieces with 2 tablespoons of the honey mustard curry sauce (reserve the rest). Mix well and let marinate for at least 30 minutes (or longer, up to overnight in the fridge).
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Add the marinated chicken to the skillet and cook until browned on all sides. Be careful not to overcrowd the pan; cook in batches if necessary.
  4. Pour the remaining honey mustard curry sauce and chicken broth (or coconut milk) into the skillet. Stir well to combine. Bring the sauce to a simmer.
  5. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The internal temperature should reach 165°F (74°C).
  6. Stir in the heavy cream (if using) for extra richness. Season with salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.