Reviewed: Jan. 28, 2008

This recipe did not pack-in the flavor i thought it would -sorry didn't work for me & hubby

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Reviewed: Jan. 21, 2008

Awesome!! I followed the recipe exactly...I love that...I also marinated it overnight. My husband and I loved it and it was soooooooooooo EASY!!! I served it over the Mediterranean cous cous (same curry flavor), yum. I will definately make this again. Thanks

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jan. 21, 2008

This was wonderful! I had to make some substitutions because I only had curry paste and prepared yellow mustard but it was still excellent. Thanks so much for the recipe!

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Jen

Cooking Level: Expert

Home Town: Caledon, Ontario, Canada

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Reviewed: Jan. 18, 2008

Considering how wonderful this tasted, it was extremely easy to make! Thanks for the recipe!

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guapagirl

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 8, 2008

This chicken was wonderful. I used chicken breast halves, so I cooked it at 425 for 30 minutes on one side and 15 on the other -- cooking times vary, however, and I think my oven's temp may be a little off. Be creative =) It was moist and flavorful! My whole family enjoyed this recipe.

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Twigfilly

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Jan. 2, 2008

We didnt find this recipe to be one of the better ones we have tried. It just wasnt for us. It didnt have the pizazz we wanted or thought it would have.

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WESDONNA

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Reviewed: Dec. 19, 2007

This is my new go-to in a flash recipe. I use a little olive oil instead of butter. Less mustard, and skip the cayenne, and its delicious!

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barbh

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Dec. 2, 2007

nice change from my usual chicken dishes. I will make this again!

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Juniper20

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

Absolutely delicious marinade (in fact, with the proportions changed and olive oil instead of butter, it makes a pretty killer salad dressing) but the cooking time seems out of wack. My chicken took almost triple the amount of time to cook (2 breasts, skinless/boneless). Still, the marinade is the star and not the cooking directions, so 5 stars all around :)

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kaeotica

Cooking Level: Intermediate

Living In: Glen Burnie, Maryland, USA

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Reviewed: Nov. 15, 2007

I used legs and thighs, had to bake for 1 hr, i also doubled the recipe. Too much mustard, the curry didn't pop out as much as I hoped, but it could have been the brand of curry I bought - McCormicks. This was very tastey though and well worth making.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Nov. 12, 2007

This was good. The Dijon mustard was a bit strong but it was still good.

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Marieclaire0924

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2007

Made this for my step-daughter's birthday as well as regular brined/baked chicken, her favorite. I miss judged and should have made only this dish. It was incredible!! We used a spicy mustard and it worked out great.I will make double the sauce to eat on rice. Regular requests for it again!!

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Oct. 20, 2007

This was really good. However, I cut out the butter completely and just poured a bit of olive oil into the pan before adding the chicken and marinade. The marinade has such a great flavour that you don't miss the butter at all. I used half Dijon and half mustard with seeds. I also dredged the chicken in whole wheat flour before covering it with the sauce and baking it, which thickened the sauce quite nicely.

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Lindsay

Cooking Level: Intermediate

Home Town: Bedford, Nova Scotia, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 17, 2007

very good recipe....I added way more cayenne pepper for an added kick. Next time I would double the marinade for more sauce for leftovers and to pour over rice.

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Lindsay

Cooking Level: Beginning

Living In: Oswego, New York, USA

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Reviewed: Oct. 16, 2007

Made this for 60 people at church function. It went over big time! The honey cuts down on any spiciness so it was pleasing to everyone. I did leave out the pepper just to be safe and it still tasted great.

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Nader

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Reviewed: Oct. 8, 2007

Wonderful marinade, my husband and son loved it. Also tried it with prawns and threw them on the grill. Delicious.

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jaysue82

Cooking Level: Intermediate

Home Town: Columbus, Montana, USA

Living In: Bothell, Washington, USA

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Reviewed: Sep. 17, 2007

Delicious! I added more curry powder and used dijon mustard

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liljessyboop

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

YUCK-O!!!! This turned out sooo badly and i followed the recipe exactly. The chicken was juicy (but thats about it), the combination of the marinade was unpleasant, even washing the pan later was not fun. I will not make this agin.

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ahiraf

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Reviewed: Sep. 7, 2007

Great recipe. Changes I made: 1/4 cup butter, 1/3 cup plain mustard (because I didn't have dijon), 2 teaspoons madras curry powder, and omitted the ground cayenne pepper (because I didn't have it). Also, I cut up the chicken into bite-sized pieces so it cooked faster. I mopped up the sauce with garlic naan - amazing! I will try next time adding cayenne pepper and using dijon mustard.

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Mystonique

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 4, 2007

I thought this was a good recipe. To really enhance the flavor of the marinade, I would suggest grilling as opposed to baking. The juices from the chicken, when baked, make the dish too watery and the marinade runs.

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NikkiC

Cooking Level: Expert

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Curried Honey Mustard Chicken

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