Reviewed: Jun. 14, 2009

Very delicious! All those ingredients worked out well. Great flavor.

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SYRIELLE

Cooking Level: Intermediate

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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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Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 2, 2009

It's really good. Like the others, I doubled the recipe.

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Rachel

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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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MrsNancyB

Cooking Level: Expert

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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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Kimberley

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: New York, New York, USA

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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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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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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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PartyPlatypus

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: May 27, 2009

Didn't get to marinade. The sauce was awesome.

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CharissaH

Home Town: Birmingham, Alabama, USA

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Reviewed: May 9, 2009

Liked the taste but way too spicy.

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Missy

Cooking Level: Intermediate

Living In: Westport, Massachusetts, USA

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Reviewed: May 1, 2009

Awesome flavor!! I followed the recipe exactly, except for that I added some diced onion and shredded carrot just before baking. Like other reviews have stated, I did have to bake it longer than the recipe stated. Served it with oven roasted potatoes w/ cilantro and steamed broccoli. This is the first time I've ever made edible chicken, and it was so easy.

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jscheids

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Reviewed: Apr. 30, 2009

This is one of the top recipies I've ever tried from this site (and I've tried a whole bunch). My mouth, belly, and boyfriend are all very very happy. Feel free to use more curry (I probably almost doubled it). Absolutely no need to use butter. Definitely double the sauce to use as a gravy over meat and rice. Made with steamed asparagus. OMGNOM!

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Rowan

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Reviewed: Apr. 13, 2009

Very yummy! I used a spicy mango chutney and it had real kick....use a sweet mango chutney and it would be not so spicy....my whole family loved it. I am going to try using the really skinny egg noodles next time.

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munchkin429

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Reviewed: Apr. 7, 2009

I followed the recipe and it turned out fantastic - I've made it 3x now and it's always delicious! I never know what to serve it with so I always have it with a little indian rice.

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gnomette

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 5, 2009

I have made this twice and have loved it both times. I decreased the butter, as recommended and used some yellow mustard because we didn't have enough dijon. The best thing is that everyone in the family asked for more-including my 3 year old.

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Ms.P

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Reviewed: Apr. 4, 2009

Yum!

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ROWAN1099

Cooking Level: Intermediate

Home Town: Glenmoore, Pennsylvania, USA

Living In: Dayton, Ohio, USA

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Reviewed: Apr. 3, 2009

Very tasty. Enjoyed by all. Will make again. This is a keeper.

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SirTaylor

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Reviewed: Apr. 3, 2009

This was a good recipe. We substituted honey mustard for dijon mustard but it was good. Next time we plan on trying it on the grill. Thanks!

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ellehcar83

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Reviewed: Mar. 31, 2009

Pretty greasy, but all in all very flavorable and tender chicken! This is certainly a keeper. Not too over powering. This dish hits the spot when craving curry. Love it! Love it!

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Jessica

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Mar. 22, 2009

This was very tasty and easy! Even my 5 year old and 2 year old liked it. I did add 1 tsp less curry than called for but other than that I stuck to the recipe!

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 7, 2009

I've never tried Curry, and wasn't sure I'd like it, and my boyfriend is a major Curry fan. I made this and he said it was better than most resturants. The best he's had! I even liked it...thanks!

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