Reviewed: Apr. 13, 2012

So yummy! Next time im going to double the sauce and bake it with potatoes,onion,and carrots for a full meal. I omitted the cayenne for the kids and it was perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kpatt

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Living In: Lake Stevens, Washington, USA

Reviewed: Mar. 19, 2012

This chicken does not cook in 20 minutes even if the breasts are thin. They were still raw after 20 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mclaugh

Reviewed: Mar. 2, 2012

I am not a big spice fan and while I enjoy the milder curries this one was just a bit too strong for me. While I will more than likely not make this again (or will make a alternate version instead) I would recommend this to my more adventurous friends who have stronger taste buds and can handle it's kick.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bmulcahy

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

Reviewed: Feb. 14, 2012

I used reg mustard, 4tbs of butter, 1 tbs of curry and it was great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jillinois!

Reviewed: Feb. 9, 2012

Delish and easy. I made it last minute. I chopped up the chicken into bite sized pieces, cooked in a pan with olive oil, then added frozen veggies when halfway done. I added the sauce at the end and turned to low to simmer while I set the table. I made it with sweet brown rice, cooked with a splash of sugar and shredded coconut. DINNER IN UNDER 20 MINUTES!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Crissy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Feb. 1, 2012

I substituted honey flavored agave because I wanted low glycemic index and completely forgot about adding the cayenne pepper but they were still delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sgp

Reviewed: Feb. 1, 2012

fantastic flavour! so easy to whip up, and sure to please many palates. i love how the honey sweetens the curry. i used yellow curry for its mildness.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mobychic

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Jan. 26, 2012

DELICIOUS!!! Yum, yum, yum does not say enough! I used Digon mustard that has a seedy texture to it and bone-in, skinless, chicken thighs. I used less butter that it says and added 6 tsps of currey powder. I mixed the chicken in the marinade, stuck it in a glass baking dish and then put it in the fridge overnight. My hubby got home from work plucked it in the oven covered with foil for 25 minutes at 375 and then another 20 minutes uncovered. He turned on the rice cooker with some long grain brown rice and VOILA an absolute gourment tasting meal (that somehow he took all the credit for...lol). And leftovers tasted even better the next day for lunch! You won't be disappointed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ten Dorr

Reviewed: Jan. 25, 2012

Woww...This is so good and delicious!! I didn't marinade the chicken for 4 hours but still taste very good. Definately will be my keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

yuki9622002

Reviewed: Jan. 22, 2012

This was so easy and even my picky friend to does not like honey mustard loved this. I used skin on bone in chicken thighs. Cooked it for 30 min, skin side down then flipped for the last 30 min. Broiled at the end to get golden brown. I doubled the sauce because I had 8 pieces. I used 6 tsp of curry. I will use the full 8 next time.

Was this review helpful? [ YES ]
1 user found this review helpful