Honey-Curry Chicken

This is it. This is the dish that made me fall in love with Kulani. It's an old recipe his sister got from a roommate, and it was later incorporated into the Fisher family dinners. It's cheap and easy, sort-of like me (only, what do you think I mean by the word "easy," because if you think it's EASY, easy, you'd be wrong. If you think, "low-maintenance kind-of girl," you'd be right).

Prep time: 5-10 minutes
Cooking time: 60 minutes or less

Preheat oven to 350 degrees.

Ingredients:
2 to 3 pounds (8-9 pieces) of chicken thighs or legs or both. Other pieces of chicken also work, but bone-in is preferred. Skin can be left on or removed.
1 cup honey
1/2 cup mustard (yellow preferably. I've never tried it with any other, but you could give it a shot.)
1/2 tsp. curry powder
1/4 cup melted butter
Salt to taste

Directions:
In a bowl, combine the honey, mustard, curry powder, and melted butter. Set aside. Place the chicken in a cake or casserole pan. Salt (and pepper, if you like) the chicken on both sides. Pour the honey-curry mixture over the chicken in the pan. Place the pan in the oven.

Bake the chicken for a half hour, then flip the chicken over and bake for an additional half hour or until the chicken is done (may be less time). Serve with rice, and pour the honey-curry drippings over the rice.