I found the original recipe on Sparkrecipes.com but changed it so much that I'm calling it my own :) and proud of it. This knocked our socks off. And it's EASY!
Curry Chicken Thighs Printable Version
6 chicken thighs (or more) - I used skinless/boneless
1/2 c. butter
1/2 c. sugar
1/2 c. yellow mustard
1 tsp salt
1 Tbsp red curry paste
This serves 4 but there was enough sauce to add more thighs if you need to.
Melt butter on stove top then add the rest of the ingredients except chicken. Stir over medium heat until smooth. Remove from heat, roll chicken in sauce and put in baking dish. Pour remaining sauce over chicken. Bake uncovered @ 375 for an hour.
I served these over fresh baby spinach with a baked potato and sauteed zucchini.