The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 12, 2009
Very yummy and sweet dish. Definetly cut the butter in half (at least). If you've already made it with the orginal recipe, I used the excess butter on top of the chicken dish and put it in my mash potatoes. Instead of adding more butter to them. It worked out great. I also added sweet corn. I made too much so I layered it mash, corn, chicken and extra sauce in little portion containers for lunches the next day. I will make again.
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Photo by winegirl

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 11, 2009
Instant family favorite. I was worried because my husband does not like ethnic food at all and I was hoping the curry flavor wouldn't overpower the dish. It doesn't taste like a curry dish at all, though. It has just exactly the right balance of sweet and spicy. Even my 8-year old -- the world's most finicky eater -- loved it. Per others' suggestions, I cut the butter in half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 10, 2009
It was easy and everyone asked for the recipe. It was a little something "extra" (curry) that just made this a treat for a potluck. I will definitely put this in my recipe box to make again and again. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 8, 2009
Husband loves this every time I make it. Sometimes, I'll make the sauce with german mustard for a bit of a kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 5, 2009
Made this last night for Mom, granddaughter and her boyfriend, and DIL. I always use a squeeze of lemon before other seasoning on my chicken. Otherwise made per recipe. Had to take the chicken out of the pan and squeegie off the butter and honey, as I forgot to add the curry. Mixed that into the pan and re-coated the chicken. None was left over. Thanks for the recipe.
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Photo by Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA
Living In: The Dalles, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 31, 2009
I use chicken breasts and pan fry them instead of baking. therefore I skip the butter. Taste good. Spiciness is a very personal thing and the original recipe gives only a very very subtle flavor. Can easily double the mustard and the curry powder without overwhelming the dish.
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Cooking Level: Intermediate

Home Town: Causeway Bay, Hong Kong Island, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2009
Tasty! Thanks!!! My family enjoyed this even my picky four year old. I used tenderloins, and spicy brown mustard. I also cooked mine in a dutch oven for 40 minutes, tender and moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 28, 2009
This was an *awesome* recipe. Thank you so much for sharing this. The flavor was amazing and the chicken came out perfect.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 26, 2009
I made this with no modifications to the recipe except that I used bone-in chicken breasts and took the skin off. Served it over basmati rice with a little curry cooked in it also and drizzled the top of the chicken and rice with the honey glaze. It was amazing!!! I will definitely make this again. Easy to fix, easy to eat and DELISH!!
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Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2009
I used this recipe with whole chicken and it was excellent. The juices make an excellent gravy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 19, 2009
This was good but I am giving it 4 stars because it wasn't at all spicy. I was expected some sort of heat to go with the sweetness and it just wasn't there. However, it did taste good and went good with white rice and green onions.
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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: Jul. 14, 2009
So good! I used boneless skinless chicken breasts and half the butter. The whole family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 12, 2009
Reduced butter by half and marinated beforehand. This will be added to the staple chicken recipes in my house!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Photo by CarolynT
Reviewed: Jul. 12, 2009
This was yummy,and even better..easy. Takes like 5 min to prepare. Loved it. I used boneless skinless chicken and subbed olived oil for the butter to make it lighter and healthier. Will make this a lot!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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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. 8, 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. 7, 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. 1, 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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Photo by swimminash

Cooking Level: Expert

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

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