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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alejandra

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Reviewed: Jun. 27, 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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2-1CavMama

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Reviewed: Jun. 20, 2009

Me and all my company loved it. I made extra to have leftovers, but they ate it all!

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Amy DuBois

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Jun. 18, 2009

Not the greatest in terms of flavour and smell, but decent-tasting and simple.

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Cheryl in Canada

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 15, 2009

A wonderful recipe.

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Mr & Mrs Smith

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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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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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jun. 14, 2009

My husband loved this dish and he is not a curry person.

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Connie

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Reviewed: Jun. 10, 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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Amy Z

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Reviewed: May 28, 2009

Surprisingly tasty!!!

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lejulie1

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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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RODANEE

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Reviewed: May 21, 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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TW in Florida

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Reviewed: May 18, 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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newcook89

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Reviewed: May 17, 2009

Yummy! I made exactly as written -- very good. Husband and kids enjoyed too!

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JLOSPHR

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: May 13, 2009

This is an awesome recipe. I made it with the whole chicken the first time and then modified it to use chicken tenderloins or chicken breast and I have to say that any way you make it - it tastes spectactular. This is now a family favorite. It tastes excellent served over a bed of rice and some veggies. Yum, Yum.

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gramon

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Reviewed: May 12, 2009

I thought that these were wonderful. I did use Dijon mustard as suggested and less paprika. I LOVE spicy but my boyfriend, not so much. I am sure I will use this recipe again. I enjoyed it with garlic mashed potatoes as one of the sides. Then you get a little bit of salty and sweet.

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rayne

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Reviewed: May 12, 2009

Reduce the butter by half and this is a 5 star recipe. I marinated boneless skinless chicken breasts in 1/2 the sauce for about 2 hours and cooked them in the sauce on the stove top. It was a huge hit. Served with coucous and veggies.

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plzeat

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Reviewed: May 9, 2009

I cut the butter to 1/4 cup, as other reviewers recommended, and added a couple dashes of cayenne and garlic powder. I used skinless chicken thighs and covered with foil for the first 30 minutes, then baked uncovered for 40. Basted every 20-25 minutes. Voila-beautiful presentation, simple, and deeelicious.

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Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: May 9, 2009

I was kind of disappointed with this. The chicken was nice & juicy, but I couldn't taste the glaze at all.

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Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 8, 2009

wow, this is some good chicken!!

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JILLCOOKER

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: May 5, 2009

Sorry, but we just did not care for this. I was really disappointed - the sauce was really tasty before I added it to the chicken and baked it. Once it was cooked, however, not so good! In all fairness, I have never cooked with curry, so maybe that was it. I'm surprised though because I like Indian food and I like all of the spices that comprise curry powder. Anyway, I was almost embarrassed to serve this meal because I knew nobody would like it - I mean I wasn't even willing to eat it. I served it with BBQ sauce on the side and that helped get it down. Three stars for ease of preparation and to compensate for the fact that maybe we just don't like curry.

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Honey Baked Chicken II

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