Reviewed: May 12, 2011

really nice. i liked the flavor, it came out so moist. i cooked it for 30 minutes at 350, then it sat in the oven for a bit longer. it was a bit sweet, so next time i'll do a little less honey, but that's just personal taste. i really like the touch of curry flavor.

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Reviewer:

PEARLIE5

Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: May 11, 2011

I make this ALL the time. While I still follow the original recipe, I like to change a few things to make it more of an Indian-style dish. I cut my chicken breasts up into approx. 1in pieces, and double the sauce (but I do not quite double the butter, since as others have said, you can use less butter.) I marinate the chicken in the sauce overnight or for a few hours if I don't have time. I either cook the dish in the oven for about 20 minutes and then finish up on the stove in a skillet, OR put it right in my slow cooker and cook on low for 5-6 hours. I serve it with rice and warm Naan. Have found you can add a dollop of greek yogurt to cut the spice if desired.

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Reviewer:

KR831

Reviewed: May 10, 2011

Peter is wild about this recipe! Loves it. Loves it. Loves it. Easy preparation. Bake at 350-375 for about 45 minutes.

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Reviewer:

bev

Reviewed: May 3, 2011

This came out really wonderful. We ended up broiling the chicken for about 3 minutes on each side [after the initial 20 minutes] and it gave it a nice crispiness. I really liked that the flavor wasn't too overpowering but then again we only marinated the chicken for about an hour. Will definitely make this again.

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Reviewer:

Erin Cavanaugh

Cooking Level: Beginning

Living In: Pompano Beach, Florida, USA

Reviewed: Apr. 30, 2011

Absolutely and undeniably delicious! So flavorful and savory (with a few additions).... I'm not sure why the recipe doesn't call for basic seasonings like salt and pepper, but this is what I included along with onions and cut up potatoes (also with s/p). Amazing!

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Reviewer:

Michelle

Reviewed: Apr. 29, 2011

I like the base idea of this recipe but as is, is a little too bland. I like rich, flavorful curries. I added a few shakes of sea salt, some cumin, and pineapple. I'll use it again but I still think it needs more flavour.

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Reviewer:

amandae

Reviewed: Apr. 22, 2011

My husband and I had never had curry before and we found this to be pretty darn good

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Reviewer:

ninakiggans

Reviewed: Apr. 16, 2011

We really enjoyed this chicken dish. I might try grilling it next time, since I think that would bring out even more of the curry flavor.

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Reviewer:

JellyBean

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Reviewed: Apr. 12, 2011

This was DELICIOUS! We used 1/3 c. olive oil, because we have milk allergies in our family, so when I can, I avoid making 2 separate dishes! I also used Spicy Brown mustard instead of Dijon, simply because that was what I had on hand. We served it with some "Spicy Rice" - Rice cooked with chicken broth instead of water and a little curry. We had some carrots and green beans too. We put it in our monthly rotation we loved it so much!

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Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

Reviewed: Apr. 6, 2011

This was really, really good. I was delayed on a flight home and didn't have time to marinate, so I took another reviewer's hint and cooked the thin cut breasts in a non-stick skillet after mixing all the sauce ingredients. I turned and basted the chicken frequently. Served with rice on the side (used this sauce on the rice, too).

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