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Chinese chicken curry recipe like takeaway. Bake at 375 degrees for 1 hour basteing every 15 minutes. Combine margarine mustard honey and spices. I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
Place chicken breasts in a 9x13 inch baking dish and pour honeymustard mixture over chicken. In a large bowl combine the first seven ingredients. Dip chicken in sauce and place in a 13x9 baking dish pour remaining sauce over chicken.
Place in casserole dish skin side up. Dip chicken in remaining butter mixture. Microwave on high full power for 1 minute.
In a small microwave safe bowl mix together the mustard honey and curry powder. In a medium bowl combine the melted buttermargarine honey mustard curry powder and cayenne powder. Dip chicken in sauce.
Marinate for at least 4 hours or overnight. Cover and place in refrigerator.
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