Good afternoon bees! How you all doing? We’re all good up here at The Hive, although we’re definitely feeling the beginning of the winter chill! So there’s nothing we like more at this time of year than some good old comforting grub. This week on the blog we thought we’d share a couple of neat honey hacks for a cosy two-course dinner for you and a friend. First up, we’ve got our simple honey mustard chicken curry; a sweet, warming dish, with a bit of a kick to it. We love to follow this up with something chocolatey (as we can’t get enough chocolate at this time of year!), so we’ve washed it down with a creamy chocolate avocado lime mousse; a secretly indulgent delight!
So first up, our honey mustard chicken curry… Now, we’re not pretending that this curry is your authentic Indian curry, as we’re certainly not experts in Indian cuisine. But we think the flavours work perfectly so we couldn’t resist sharing this one with you. It’s our ‘cheat curry’ as it’s really quick to make, but it makes a great dinner party dish and saves you ordering take out. Easy BEEsy!
Curry powder and cayenne pepper really add the depth of flavour and the honey balances it out with a subtle sweetness. Oh and if chicken isn’t your thing, why not try tofu or chickpeas instead?
Honey Mustard Chicken Curry
Time: 30-40 minutes
Serves: 2 hungry bees (easily doubled!)
- 1-2 tbsp. butter or olive oil
- 1 garlic clove, chopped
- 1 onion, chopped
- 2 tsp. yellow mustard
- 1 tsp. curry powder
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper (or more if you like it hot!)
- 1 tbsp. runny honey (Pa Harper’s is our favourite!)
- 2 boneless chicken breasts, chopped into 1 inch chunks
- 1 stock cube diluted with ½ cup (120ml) water
- 1 cup (240g) greek or coconut yoghurt
- Salt and pepper to season
- White rice to serve
- Heat the butter/oil in a large frying pan.
- Add the garlic, onion, mustard, curry powder, cayenne pepper and honey. Fry gently until softened and browned.
- Add the chopped chicken and mix well. Fry for approximately 5-8 minutes until the chicken begins to brown.
- Whilst the chicken is cooking, make the stock.
- Add the stock to the pan and turn the heat down. Pop the lid on and leave to simmer for 10-15 minutes. Season with salt and pepper as desired.
- Just before serving, swirl in the greek/coconut yoghurt. Mix well to evenly distribute. Be careful not to over heat the sauce here, otherwise your yoghurt may curdle!
- Serve straight away with rice (and naan bread if you fancy!)
Now for the dessert…
We know it sounds a little bizarre to make a sweet dish with avocado, but trust us on this one bees, it makes this mousse so BEEliciously creamy. Plus, avocadoes are high in fibre, potassium and healthy fats, making them a nutritious addition, which support your hair, skin and nails! This mousse takes only minutes to buzz up in a blender and can be left in the fridge, ready and waiting for when your guest arrives.
Chocolate Avocado Lime Mousse
Time: 5 minutes (yep, really!)
- 1 ripe avocado
- 1/2 cup greek yoghurt
- 1/3 cup raw cacao or unsweetened cocoa powder
- 2-4 tbsp. runny honey (depending on your sweet tooth)
- ½ tsp. vanilla extract
- 1 lime (juice and zest)
- A pinch of salt
- Cut the avocado lengthwise and separate the two halves. Remove the stone and discard, then scoop out the flesh with a spoon and transfer into a food processor.
- Zest and juice your lime and place this into the blender (reserving a little bit of the zest for topping if you’re feeling fancy!).
- Place the remaining ingredients into your food processer and blitz until smooth.
- Transfer into two small dishes and refrigerate until chilled then serve when desired!
Well there you have it bees… Two simple honey hacks to replace any refined sugars you might usually find in these dishes with our favourite golden goodness. As usual, we love hearing how you get on with our recipes, so feel free to tag us on our socials @justbeedrinks or email email@example.com to let us know!
Have a lovely week bees!
Blogger Bee x