Well, I learned my lesson; a blogger should not be impulsive.  When my Tucson reader asked for the curried chicken recipe published in  EVERY MOTHER IS A DAUGHTER, I delightedly sent it to her and then posted it for the world to enjoy.  Turned out she wanted the OTHER curried chicken recipe in the book: CURRIED HONEYED CHICKEN.  I sent it to her and now I post it. This is the easiest and most delicious main dish I know, edible hot or cold, any time.  With this recipe I exhaust my culinary repertoire and I retire from the kitchen.

3 lbs. chicken pieces (with or without skin)      1/2 cup honey

4 tbs. butter or oil                                                   1 tsp. salt

1/4 cup mustard                                                      1 tsp. curry powder

Heat oven to 375.  Wash and dry chicken.  Melt butter or heat oil in shallow baking pan.  Add sauce.  Arrange chicken in single layer in pan.  Bake for 45 minutes to one hour basting occasionally.

Note:  Often while the chicken is baking I make a second batch of sauce – without any butter or oil.  This time I caramelize the honey in a saucepan till it is quite dark, then I add the other ingredients, and I pour this on the chicken after thirty minutes or so.  The taste and color are richer, and the sauce is always eaten.