4 free range organic chicken breasts
a bunch of dijon mustard
1/2 C chicken broth or hot water
Put chicken breasts in a 13X9 baking dish (I used stoneware), cover chicken breasts with mustard.
Sprinkle on spices. Pour chicken broth or water around chicken.
Cover dish (I covered mine with a stoneware lid).
Bake for 40 minutes at 400 degrees or just until chicken juices run clear.
Mine were really thick pieces, so adjust your cooking time/temp accordingly.
Sprinkle on additional curry before serving. Serve with salad greens, balsamic vinegar and chopped avocado.