The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 8, 2009
It was ok for me but my husband loved it so THANK YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 5, 2009
Absolutely loved this! I used Agave syrup, becuase that was what I had. Worked out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 3, 2009
Yum! I can't say enough about this fabulous chicken. It was perfect. I never crave things that I just ate, but I wanted to make this two or three nights later. I used four chicken breasts because that is what we had.
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Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 1, 2009
The only change I made was to reduce the butter down to a 1/4 cup. I served it with roasted vegetables. They family enjoyed this meal. Thanks for sharing your recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 1, 2009
My husband really liked this. I halved the butter and put in some extra curry. Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 31, 2009
My dad is a picky eater, but always gets seconds when I make this dish! I have never used 1/2 cup of butter, just because of the other reviews. It is always delicious and easy to make! Makes everyone happen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 30, 2009
Very mild curry taste. Make sure to trim all the fat from the chicken thighs or it becomes too oily. Tastes great with chicken tenders and chicken breasts also. My mom even loved this dish and she hates chicken. Sh e even called and asked for the recipe on this one!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 30, 2009
This was really good and SUPER easy. I used 1/2 the butter and added a couple tablespoons of chopped garlic. There was a lot of sauce at the end of the cooking time. Next time I will remove some of the sauce and reduce it on the stove top. Good stuff!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 29, 2009
OH MY GOSH. I made this the 2nd time in 2 weeks. I made it for friends last night, and they wanted the recipe. I DON'T CARE IF THERE IS A STICK OF BUTTER IN THIS RECIPE - it's worth it for the fabulous taste! Thanks much, for this wonderful, easy, luscious recipe!
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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA
Living In: North Port, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 28, 2009
This is a great recipe! My husband and the kids loved it! I made a little bit of change though. I used Dijon mustard and cut the butter in half as recommended by others.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 28, 2009
Excellent flavor combination. To reduce fat and calories I used 2 chicken breasts sliced into 1" strips, 1T olive oil, 1T honey, 1t Dijon mustard, 1t curry powder. In a med bowl I mixed the honey, mustard and curry then added the chicken let it marinate for 30 min. Heated the oil on med in a frying pan for 3 minutes then added the chicken, cooked on med for 6 minutes each side. Then it works out to 340 calories & 15g fat per serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 26, 2009
I modified the proportions a bit: I halved the butter and doubled the curry but kept everything else the same and I used Dijon mustard. It came out delish! So easy and tasty!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 25, 2009
I made this with Boneless Chicken Breasts each cut into 4 equal pieces. I marinated the chicken in the mixture over night. I transferred it to a baking dish and cooked as directed. It was fabulous! I had never cooked with curry before and this was so good. If you use boneless chicken breasts you have to adjust the cooking time to about 30 minutes or it will be too dry.
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Cooking Level: Intermediate

Home Town: Coarsegold, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 25, 2009
I gotta try this on skinless chicken breasts because unless you eat the skin you lose a lot of the flavor, but overall these are very juicy and tender especially if you keep them covered most of the cooking time. You can also serve the chicken with drippings over rice. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 25, 2009
love! this
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jar

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 23, 2009
Wow! Very simple recipe, AMAZING result. This will be a favorite of ours for a while. Servied with rice pilaf and green beans. Awesome!
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Texarkana, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 23, 2009
YUUUUMMMMMMMM! Soo good, and soo easy! I think you could even get away with making this for company, though it will definitely become one of our regulars...I made it with nearly 7lbs of split chicken breasts, and wished it had more sauce, next time I will probably use thighs or drums.Great with cooked carrots and brown rice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 22, 2009
This was delicious! Not too strong, but a good combination of sweet and tangy. I cut the butter in half and doubled the curry powder, and it was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 19, 2009
Wonderful!! My husband asked me to make it again only two days after we tired it. Wonderful meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 19, 2009
I am giving this recipe 4 stars because my husband really enjoy it. I followed the recipe as written and I felt it was very bland. I really couldn't taste the sauce which was delicious by itself. Next time, I will omit the butter all together and cook the chicken until half way through without the sauce. I will baste towards the end of cooking but will leave a little extra sauce to be used as a dip during dinner.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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