The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 10, 2009
Really good recipe. I made it as the directions stated and marinated the chicken overnight- loved it! I served it with rice mixed with cilantro.
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Photo by SOFTCELL81

Cooking Level: Intermediate

Home Town: Spotsylvania, Virginia, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 8, 2009
This was a good recipe. I made it exactly as stated however I doubled it and cooked in the crock pot. Everyone's taste is different but I thought it was a little too much curry. Next time I make it I will cut down the curry and I am sure it would be a five! Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 7, 2009
Excellent for a large amount of people and the whole family loves it. I would strongly recomend this to chicken lovers like myself.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 6, 2009
Not bad, it definitely needs more curry and probably need to season the chicken before marinating.
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Cooking Level: Beginning

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 29, 2009
This was excellent! I took the advice of others and instead of 1/3 cups of butter I used 3 tbsps of margarine and 2 tbsps of olive oil. I served this over flavour infused rice and a summer salad. I had to print out the recipe for my guests as they left. Thanks Priscilla.
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Cooking Level: Intermediate

Living In: Cloverdale, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 27, 2009
We found this to be just ok...I think as a chicken for topping a sald, it would be great...As a dinner item, we weren't overly impressed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 26, 2009
I love this recipe!! I have never used the butter or cayenne or marinated it and it turns out great every time. Also I chop the chicken into chunks, sometimes using thigh meat instead of breast. It bakes much quicker and is great served over rice!! The rice soaks up the tasty sauce. My picky 10 year old loves it and almost licks her plate clean!!
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Cooking Level: Intermediate

Home Town: Chico, California, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 23, 2009
VERY VERY GOOD! I've tried several honey mustard chicken recipes, and this one gets first prize. I used 2 teaspoons of curry since I'd never tasted curry before and was afraid 4 teaspoons would be too strong. Also left out the cayenne pepper, just because I don't like it. I skipped the marinating so I could have it ready for dinner in a flash and it still came out fabulous!
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Cooking Level: Beginning

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
Absolutely awesome! Next time I will put a little less butter and honey. I did put a little more cayenne and curry and used a hot but delicious mustard from France. Also added some fresh veggies. Thanks so much for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
This is very yummy! I jazzed the sauce up a little with 1 tsp garlic salt, 1 tsp ginger, & increased the cayenne to 1/2 tsp. I was pleased.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 16, 2009
This recipe is excellent. I marinated the chicken in the same baking pan that I cooked it in, leaving extra sauce to mix with the brown rice I made for it. Delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 15, 2009
This is a fabulous recipe - I cut the chicken into cubes before cooking and serve over rice. You can also use regular yellow mustard - just as tasty.
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Cooking Level: Expert

Home Town: Frankfort, Kentucky, USA
Living In: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 15, 2009
This recipe is wonderful. Even my three young children ate all of theirs. We tried it in the oven first, and loved it. The next time we put it on the grill, on low heat. It was even better. I will put this in my regular dinner rotation. It was excellent and so easy!!
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ann

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 14, 2009
Very delicious! All those ingredients worked out well. Great flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 8, 2009
I cut the butter in half and it was perfect! Served over brown and jasmine rice with plenty of sauce.
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Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 2, 2009
It's really good. Like the others, I doubled the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 1, 2009
This is a DELICIOUS recipe!! I've already made it twice, and both times we've polished our plates. It's so easy, so delicious, and a great way to use up a pound of chicken. YUMMY!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: May 30, 2009
This is probably the best recipe I've pulled off of this site. I was a bit skeptical at first because I like my curry hot and not sweet, but WOW, what a mouth watering dish! The curry is very subtle and even if you're not a fan, you'd surely love this chicken! Next time, I will use less butter as the recipe called for a bit too much.
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Photo by Kimberley

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 28, 2009
A good dish, however, didn't that punch I was expecting from the curry and cayenne pepper. I being the "pantry queen" was shocked to find, I was out of dijon so I used Boar's Head spicy deli mustard. Definitely, could have done without the butter, it added no extra flavor just extra fat. Hubby and I did like it, we will just make some minor adjustment next time.
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Photo by lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 28, 2009
This bird recipe is cluckin' slap yo mama good! Best prepared with skin-on thighs or wings... be sure to stick under the broiler to let the sauce sizzle into the crisped skin. ~ You can use a little less butter without sacrificing flavor, the amount listed has the chicken swimming in butter. ~ You can substitute basic yellow mustard for the dijon, it just won't have as much of a horseradishy bite.
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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