The original recipe I have for Honey Curry Chicken was from a lovely midwife named Laurie; it was for roasting a whole chicken with veggies, but I prefer the no-fuss, make-ahead magic that this version provides.
4 lbs chicken breast fillets
1 cup honey
1/2 cup yellow mustard
1/4 cup onion, chopped
1/4 cup olive oil
4 tsp curry
1 tsp garlic salt
1/2 tsp ginger, ground
1 tsp crushed red pepper flakes (adjust for your family's heat tolerance)
If you are bulk-cooking, measure the ingredients into a labeled, gallon ziploc bag. Add the chicken and squish the bag to evenly distribute the sauce. Squeeze all the air out of the bag, seal and lay flat to freeze.
Defrost overnight in the refrigerator or use the cold water bath method to get the job done more quickly. (As long as you can free the chicken from the bag and get it into the pan, it is okay to stick it in the oven partially frozen; it will just take a little longer to cook. In that case I would wait a bit before adding the veggies.)
Dump the contents of the bag into a roasting pan or large casserole dish. Cook @ 350 for about an hour.
I usually put the lid on my big enamelware roasting pan because it allows me to ignore the chicken without fear of shoe leather for dinner, but if you are the type who remembers to use a timer- uncovered should be just fine.
I prepare this with an assortment of vegetables (yams, carrots, potatoes, brussells sprouts, garlic cloves, onion) cooking alongside the chicken. Occasionally, I will add some granny smith apple quarters to the vegetables, but even if you just served this over rice, it is a tasty, warming dinner perfect for these dreary February days.