The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 13, 2008
We loved this recipe! I did make some changes. I used mild curry paste to cut down the spice (my wife is breast feeding our new born) and I substituted some of the butter with olive oil. We used the left over sauce over the chicken on a bed of rice. A few days later I cooked the chicken in the left over sauce and added some mixed veggies and served over rice. It was great. I will make this one again and again!
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Cooking Level: Intermediate

Home Town: Jarvis, Ontario, Canada
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 5, 2008
This was really just okay. It tasted like any other curry chicken dish to me. It was a nice meal. I paired it with brown basmati rice and peas. It just wasn't anything real special. I doubt I'll be making this again.
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Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA
Living In: Raeford, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 26, 2008
Ai gree with other reviews...a little too much butter. Next time I will use some olive oil. That being said, the taste was very good. We enjoyed our dinner!
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Cooking Level: Expert

Home Town: Chandler, Arizona, USA
Living In: Cottonwood Heights, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 24, 2008
Great recipe - very tasty! I'll definitely be putting this into the regular line-up. Thanks!
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Cooking Level: Expert

Living In: Sherwood Park, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 22, 2008
I don't obsess about lowering the fat in everything I cook, so I ignored the previous reviews that cut down on the amount of butter and followed the instructions. If whisked well, a good emulsion forms and the butter is incorporated into the marinade properly. Olive oil does not create the emulsion properly and distorts the intended flavor. The results were excellent, but I found that the marinade overpowered the chicken. On my second attempt, I added a half teaspoon each of nutmeg and sage, which enhanced the flavor of the chicken and balanced the recipe. Overall, very good!
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Cooking Level: Expert

Home Town: Cedarville, Michigan, USA
Living In: Essexville, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 22, 2008
I thought this was tasty, but DH just said it was "edible." I think it was too sweet for him.
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Cooking Level: Beginning

Home Town: Iowa Falls, Iowa, USA
Living In: Brown Deer, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 18, 2008
This is really excellent. We usually make the sauce separate on the stovetop and just top the chicken with it...the flavor is strong enough that the meat really does not need to marinate. In a pinch we have made it with spicy brown mustard, which comes out tasty also, although the texture will be quite a bit grainier.
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Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA
Living In: Conover, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 15, 2008
This was so yummy! I changed it a bit. I added 1/4tsp. dry mustard, used chicken breast tenderloin strips and cooked it in the sauce in a deep dish, covered. So tender and tasty, my husband loved it. I'm going to save the sauce to use on rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 11, 2008
This recipe was grreaat, but I made some changes I did'nt have Dijon mustard so I used regular store bought mustard and added a 1/2 pint of heavy cream, and some thinly sliced onions and it turned out great.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 10, 2008
This was an amazing flavor , a little too sweet for my husband's taste but I thought it was perfect. The only thing I added was a whole onion and I'm glad I did , it gave a great flavor if you like onion.I also did not use butter, only peanut oil. My chicken did not turn out as the picture did with the crust , mine was very saucy but perfect for dipping indian naan bread into. I plan on trying this with tofu next time.Thank you!
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Cooking Level: Intermediate

Home Town: Del Mar, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 8, 2008
This recipe is delicious! I really like the sweetness combined with the curry. I didn't have any Dijon mustard so I used regular yellow mustard. It still came out excellent! I served it over rice as others have done.
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Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 8, 2008
I loved this dish, but I would use a lot less butter next time. I also doubled the marinade and used the extra for sauce over the rice, and that was excellent.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2008
Very good. I used boneless/skinless chicken breasts, spicy brown mustard, a little less honey, and more curry powder (hot madras). I definitely think the extra curry powder was a good move.
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Cooking Level: Expert

Home Town: Snellville, Georgia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2008
Great curry taste, quick and easy, smells lovely and fragrant! I used my pyrex with the lid. Turned out just great. In my opinion, you could halve the sauce and still have enough, and reduce the butter too. I melted the butter in a saucepan and quickly sauteed a little minced garlic in it, then continued with the recipe as is. Thanks!
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Home Town: Moscow, Idaho, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2008
We weren't big fans of this. And based upon all the other wonderful reviews, I assume that we must not like curry. Maybe it is something that you have to acquire a taste for, I don't know, but I don't think that we'll be making this again. Sorry.
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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.
Reviewed: Feb. 5, 2008
This was very good and so easy.My kids loved it. I used olive oil instead of butter as others suggested. My kids like stuff with sauce so I added 1/2 cup of heavy cream the last 10 minutes of cooking and it made a great sauce.I will be making this dish again.
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Cooking Level: Intermediate

Home Town: Redwood City, California, USA
Living In: Allen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 2, 2008
AMAZING! Thanks so much. My husband was thrilled and he is super picky.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 30, 2008
ohhh this was so good. I loved the marinade it is wonderful on the chicken and over the rice. I doubled most of the ingredients, except for the curry poder i just added two extra teaspns of it. thanks for sharing
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lea

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Expert

Living In: Rochester, New York, USA

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