This curry chicken and rice recipe is served over homemade coconut rice and garnished with fresh parley.
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Preheat oven to 375 degrees F.
Grease a 9 inch baking pan.
Cut chicken into about 2 inch pieces, arrange the chicken in a single layer in the baking pan.
Whisk together the butter with the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt in a small bowl..
Pour 2/3 of the sauce over the chicken.
Cover the pan with aluminum foil, and bake for 10 minutes,.
Uncover and baste with remaining sauce.
Continue baking 10 more minutes or until chicken is cooked through.
In a medium sauce pan, combine the rice, coconut milk, water, ginger, and bring to a boil.
Once it boils, reduce the heat to low heat and simmer 20 minutes or until the liquid is absorbed and the rice is tender.
A few minutes before serving the rice, stir in the toasted coconut.