Frugal Fridays: Chicken Bombay

Chicken Bombay

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1/4 cup butter – $0.27
1/4 cup spicy brown mustard – $0.15
1/2 cup honey – $0.88

1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon curry powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
seasoning – appx. $0.50

3 lbs chicken (I use boneless chicken breast cut into big pieces, but you can use any chicken parts!) – $6.00

GRAND TOTAL: $7.80 for 6 servings
Per Serving: $1.30

Prep Day: Combine all ingredients except the chicken in a sauce pan. Heat over medium heat until smooth and slightly warmed. let the sauce cool, place chicken in a gallon freezer bag and then pour in the sauce. Seal the bag and freeze up to 2 months.

Serve Day: thaw and then bake in a greased baking dish at 375 degrees for 45 minutes to an hour, turning chicken about halfway through and basting with the sauce). Serve over rice.

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