Honey Mustard Chicken

A touch of curry powder lifts the flavours in this dish. I use Dijon mustard but any mild mustard will work.

Serves 2

225 g/8 oz skinless chicken breast strips
200 ml/8 fl oz/¾ cup hot chicken stock
1 small onion, chopped or 30 ml/2 tbsp frozen diced onion
1 carrot, sliced, or 75 g/3 oz frozen sliced carrots
15 ml/1 tbsp honey
7.5 ml/½ tbsp Dijon mustard
5 ml/1 tsp curry powder
5 ml/1 tsp cornflour (cornstarch)
30 ml/2 tbsp water
Salt and freshly ground black pepper

1. Put all the ingredients in the slow cooker and stir well.
2. Cover with the lid and cook on High for 2-3 hours until tender and cooked through.
3. Season to taste with salt and pepper.
4. Serve with mashed potatoes.

Second serving
Reheat until piping hot, stir in a spoonful of mango chutney and serve with boiled rice.

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