Reviewed: Jun. 12, 2008

Not bad but not great compared to other curry i've had. This wouldn't make me a curry lover but it wouldn't make me a curry hater.

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FancyNancy

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

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Reviewed: Jun. 11, 2008

Sooo yummy! I used frozen chicken breast, cut it up, threw everything in a skillet, cooked it on low - perfection over rice! used regular yellow mustdard, added turmeric, black pepper, extra cayanne. **curry, and turmic are cancer fighters and black pepper helps your body digest it, this recipe has all three!**

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dena

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Jun. 11, 2008

This was fairly good. The sauce was tasty, but I thought it was a little too saucy and covered the taste of the chicken a bit too much for my taste.

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LC Debra

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jun. 10, 2008

Really flavorful and colorful dish.

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Jun. 7, 2008

We used this recipt and grilled the chicken. WOW! I used no butter and used smaller amount of olive oil. If you like curry like we do, this is a great summer recipt!

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Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: May 31, 2008

Definitely less butter, I usually try to marinate it at least a little bit before, If I don't get a chance to, I make sure it stays in the oven for a long time, that way it really browns and caramelizes....it tastes a lot better once it has browned a bit....

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: May 29, 2008

My family loved it!

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carolina

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Reviewed: May 24, 2008

Delicious! I used olive oil instead of butter, whole grain dijon mustard and grilled the chicken with onions that I marinated in the sauce as well instead of baking.... YUMMY! I set aside some of the mixture to drizzle over rice and my son used it like a dipping sauce for his chicken. Definitely a regular recipe in my rotation moving forward.

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DANESMOM

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Reviewed: May 17, 2008

This is great!! I used olive oil instead of butter, German mustard instead of Dijon ('coz I didn't have Dijon). It turned out great and light. I loved it!

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: May 12, 2008

REALLY GOOD! I didn't think this sounded good, but because of the reviews I tried and boy, am i glad I did! It was excellent! Only differences was I added a pinch of cayenne.

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JPICHON

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Reviewed: May 4, 2008

Absolutely delicious! Specifically used: Grey Poupon Dijon mustard, unsalted butter, and Malabar Masala Curry Powder from Singapore. Added 1/3 bag of snow peas and 1 sliced sweet red pepper. Baked 12 mins covered, and 20 minutes uncovered. Sauce was great over brown rice! A keeper!

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Ms. Ho

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Reviewed: Apr. 30, 2008

This was FANTASTIC! I used the leftover chicken carcass and skin to make an amazing stock (to which I added a touch more curry and a can of evaporated milk). Will absolutely make again.

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 28, 2008

Best when marinated overnight.

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katalina1314

Cooking Level: Beginning

Home Town: Satellite Beach, Florida, USA

Living In: Landstuhl, Rheinland-Pfalz, Germany

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Reviewed: Apr. 25, 2008

I was looking for an easy baked salmon recipe and found this chicken one. It turned out great. I used the same ingredients except for evoo instead of the butter. Baked @375 for 20 mins. Served over green beans and cous cous.

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darra

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Reviewed: Apr. 19, 2008

I'm not a huge curry fan, but this has to be one of my all time favorite chicken recipes!!! Note: I baked my chicken for about 30 minutes.

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Heidi

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

Really good! I cut up chicken breast and pan fried instead. Turned out really well and next time, I'll make extra marinade to use as a dipping sauce!

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EvelynChauder

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Apr. 7, 2008

This was pretty good. I made a mistake and misread the amount of curry, so it was quite overpowering! Other than that I used tenderloins instead of breasts. I would be willing to try this recipe again with less curry powder!

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Apr. 2, 2008

This was a good recipe, very easy to prepare and was tasty over rice.

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jenn

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Reviewed: Apr. 1, 2008

If you love curry, you will love this. So simple to make! I didn't have time to marinate this for the full amount of time, only about an hour and it still had wonderful flavor. This was the first time I had exposed my family to curry and they didn't care for this unfortunately. If it was up to me I would make this over and over.

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Mar. 29, 2008

Great basis for an easy honey mustard chicken! I used olive oil instead of butter to up the health value. And I've added and varied the pepper used to change the spice value. And I use spicy brown mustard rather than Dijon...also to add more spice. I've gotten to where I don't even measure the items used and just go with what I'm in the mood for (more curry or more pepper). And I've found I don't even have to marinate the chicken to have the flavor come out so this makes this dish even more quick in terms of preparation to oven to table. Serve with some couscous and salad and this makes for a simple, easy, healthy meal.

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