Ingredients
- 120 ml honey
- 120 ml dijon mustard
- 55 gr butter
- 30 ml soy sauce
- 16 ml lemon juice
- 6 gr curry powder
Put skinned chicken in 9x13 inch pan. Blend rest of ingredients and heat to melt butter and honey. Pour over chicken; cover. Refrigerate overnight. Cover pan with foil. Bake at 180ºC for 1 hour. Remove foil; bake 15 minutes more. Serve over hot rice; spoon on extra sauce.
