Very quick and easy to prepare.
By Gina Chesters (SHROPSHIRE)
Ingredients / Method
2 ounces of marg/butter
2 level tea spoons dry mustard
1 level tea spoon curry power
1 level tea spoon castor sugar
Mix the above ingredients together then
1 table spoon of plain flour
1 rounded tablespoon of Branston pickle
1 tablespoon of worcester sauce.
Mix the above to a paste and spread over
4 skinless chicken portions
Bake in the oven until cooked