Okay, here’s my experience making curry mustard sauce chicken, from start to finish, written in a casual, conversational tone like a real person would share:
So, the other day I decided to make this curry mustard sauce chicken thing I saw someone mention online. I didn’t have an exact recipe, just a general idea. First thing, I grabbed some chicken breasts from the fridge. I wanted to make them a bit easier to eat, so I decided to cut them into strips. A little tip I learned a while back is to cut against the grain. It’s not rocket science, just look at the chicken and you’ll see these lines – the grain. You want to cut across those lines. Makes the chicken way more tender after you cook it.
After cutting, I sprinkled some salt and pepper all over the chicken. Nothing fancy, just wanted to give it a bit of flavor before doing anything else. Then, I heated up some oil in a pan. I threw in some chopped onions and garlic – because what’s a dish without onions and garlic, right? While those were cooking, I started thinking about the sauce.
I mixed some curry powder with Dijon mustard and a bit of honey in a bowl. I don’t have exact measurements, I just kinda eyeballed it until it looked and tasted right. I added a little water too, to make it more of a sauce consistency. Once the onions and garlic in the pan were all soft and smelled amazing, I poured this curry mustard mix over them. Stirred it all together and let it simmer for a bit.
Next, I put the chicken strips into the pan with the sauce. Made sure each piece was nicely coated. Then, I just let it cook on low heat. This is what I figured was the “braising” part – you know, cooking it slow and gentle. After a while, the chicken was cooked through and super tender, just like I wanted. The sauce had thickened up a bit too, which was perfect.
I served it over some rice I had cooked earlier. Honestly, it turned out way better than I expected. The chicken was really tender and the sauce had this awesome tangy, spicy kick to it.
- Cut chicken against the grain
- Season chicken with salt and pepper
- Saute onions and garlic
- Mix curry powder, Dijon mustard, and honey for sauce
- Braise chicken in the sauce
Definitely making this again. Maybe next time I’ll try adding some coconut milk to the sauce, or maybe some veggies. We’ll see. It’s all about experimenting, right?
