Curry-Mustard Sauce

curry-mustard sauce

Have y’all ever heard of Chicken Kitchen? It’s a fast-casual restaurant known for its chicken “chop chop salads”—bowls made with chicken, rice, black beans, and veggies. Chicken Kitchen has plenty of sauces to choose from, but my favorite was always their curry-mustard sauce. Pollo Tropical has a really similar version that’s also super delicious. Since I live in Alabama, there are no Chicken Kitchens or Pollo Tropicals near me.

I know, I know, it’s really sad. And I’ve had a massive curry-mustard sauce void in my life since I moved here from South Florida. But, alas, I’ve found the next best thing: making it myself at home.

The curry-mustard sauce combo sounds a little weird, but if you think about it, curry and mustard pair beautifully together. Mustard and curry powder are often used together in Indian cooking, and they’re absolutely delicious over meat, in stews, or in curry.

This curry-mustard sauce is no exception. I like to spoon it over DIY chicken chop chop salads or roasted veggies (carrots and sweet potatoes are divine). If you’re on the fence about trying this sauce, it only requires three ingredients and about 30 seconds of your time (so, um, not much investment). But I promise, it’s so easy and delicious, you’ll want to make it again and again.

Curry-Mustard Sauce


  • 4 tbsp mayonaise (I like Duke’s Original)
  • 2 tbsp yellow mustard
  • 1/2 tsp curry powder


  1. Combine all ingredients in a small bowl, and refrigerate for up to a week. 

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