Roasted curried chicken and vegetables

Roasted curried chicken breasts with vegetables create a super easy and flavoursome meal. You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. Just use 12 thighs and increase the cooking time by about 8 to 10 minutes.



You can add other spices to this recipe if you would like. Curry powder is a blend of many spices, including curry leaf, coriander, turmeric and cumin. But you could add more spices like cinnamon, fennel seeds, mustard seeds, caraway, nigella seeds or other spices according to your tastes.

Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6

Ingredients:

¼ cup honey
¼ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon curry powder
3 gloves garlic, minced
¼ teaspoon crushed red pepper
6 skinless, boneless chicken breasts halves
2 celery stalks, roughly chopped
2 cups cauliflower florets
1 large sweet pepper, cut into strips
2 cups cooked brown rice or buckwheat
Fresh parsley to garnish

Method:
















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