The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 9, 2009
Absolutely delicious, the only things i did different was, i just bought a pack of chicken cutlets instead of a whole chicken and cut them up in to pieces (a heck of a lol easier) i didn't add the curry powder because my husband and i are not spicy food people, i did put tin foil on it like other reviewiers and didn't have to bast it, i took of the tin foil 10 minutes before the end of cooking time, delicious! husband LOVED! so easy to make, will keep on hand!
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Cooking Level: Beginning

Home Town: Patchogue, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 9, 2009
Rave reviews. I used "Smart Balance" instead of butter and boneless, skinless chicken breasts. It came out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 8, 2009
Tasty and very easy to make! I saved this recipe a while ago and finally tried it tonight using boneless, skinless chicken breasts each cut into thirds. I marinated the chicken in the sauce (used 1/2 the butter, no salt and honey mustard dijon) in the baking dish for about an hour, then baked it covered for 30 min., flipped chicken and baked another 15-20 minutes uncovered. I served it with yellow rice, next time I think a white rice will compliment the gravy and chicken better. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 8, 2009
I am not a very talented cook, but I made this and it was delicious. The whole family loved it. The only variation i did was to half the butter as the other reviews say to. This has become a favorite dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 8, 2009
OK - so very, very good and so very, very easy. I adjusted a lot - as in very little butter, chicken tenderloins, kept the honey, mustard and curry sauce at half measurements even though the butter was cut down to maybe 1 TBsp. Family loved it. Me too!
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Home Town: Enid, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 2, 2009
Love! Love! Love this recipe! It has become a family favorite and when ever my husband is in the field or gone training, he begs me to make this for him as soon as he gets home. He used to ask me to make his mother's ribs, but this has taken it's place! Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 2, 2009
great flavor and smell! I just cut the butter in half-the extra is only adding useless calories and fat. The thing I really like about this marinade is it's thick enough to actually stick to the marinade while sitting instead of just dripping off the sides. ********UPDATE******** There was a bunch of leftover marinade one the bottom of the dish after this came out of the oven, so I put it in a pan, added about a tbsp plus 1 tsp of cornstarch mixed with about 2 tbsp water and added to marinade to make a slightly thick, almost barbecue sauce texture to dip it in-it was absolutely fabulous!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 30, 2009
This is good. I rate it 5, although I thought it turned out a little dry. Maybe because I used frozen chicken instead of fresh? Great sauce though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 30, 2009
this is a really great recipe! i made it with leg quarters and it was so yummy. my brother suggested more mustard in the sauce but i thought it was perfect! i will probably use the sauce to make honey chicken wings. u have to try this recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 25, 2009
Quite a nice way to do chicken, I did cut the butter in half and marinated the chicken before cooking, but the actual flavours are really good
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Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 22, 2009
Me and all my company loved it. I made extra to have leftovers, but they ate it all!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 18, 2009
Not the greatest in terms of flavour and smell, but decent-tasting and simple.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 15, 2009
A wonderful recipe.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 15, 2009
This was good. Nothing spectacular but good. I also cut the butter in half and still it was pretty greasy when done. I used chicken thighs and realized at the last minute that I didn't have any curry so I added some hot sauce. I'll try again when I have the curry and maybe use boneless skinless breasts to cut down on the greasiness.
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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 15, 2009
My husband loved this dish and he is not a curry person.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 11, 2009
This is a great and simple recipe. I just used leg quarters and it was great. I made it for my parents when they last visited and they immediately copied the recipe. One change I did make was to use less butter - just a couple of tbsp.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 29, 2009
Surprisingly tasty!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 27, 2009
Sauteed cubed chicken breast with 1/2 of the butter,double the curry and a pinch of cayenne pepper. I added some green pepper and served it with coconut rice. This stuff is phenomenal and so easy. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 25, 2009
This recipe is wonderful. It's in my favorites list. I followed the advice of others and reduced the amount of butter. I also seasoned the chicken (I used boneless, skinless breasts) with Beau Monde seasoning. Honestly, I don't work or have any stock in Spice Islands, but everyone should have Beau Monde close at hand as a salt substitute, or seasoning. I used Dijon mustard, as I much prefer it over yellow mustard. Compliments to the chef!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 21, 2009
I've made this recipe twice, once with the curry, once without. Do not leave out the curry! It makes such a difference. The first time it was amazing!! Everyone could not stop raving, even my difficult to please brother. The second time it was still delicious, but no raves. The curry really adds something special.
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