Reviewed: May 4, 2009

Was looking for a baked chicken recipe to use with thigh quarters. I came across this and had all the ingredients. I have to say this recipe gives the chicken a truly delicious flavor. I used a bit more curry than the recipe called for. My husband loved it and I will definitely be making this one again.

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PrettyInPinkFlamingo

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Reviewed: May 4, 2009

Love the sauce, only thing I changed was the curry powder to cinnamon....try both and see which one you like better.

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Matt

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Reviewed: May 1, 2009

Excellent chicken! We had capens, so they were monster huge, and it was probably a total of 4 lbs with just the breast meat. As a result, it took an hour and a half with the basting every 15 minutes. Great flavor and so easy--my favorite type of food! Bf liked it too. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 30, 2009

My girls really liked this chicken. They told me to keep this one because they like the taste of honey. Myself it's very very good!

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Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 28, 2009

I found it very easy to prepare and yummy for the whole family. While I was waiting for the oven to preheat I marinated the chicken and instead of butter I used margarine and added garlic powder.

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Carmelicious

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Apr. 28, 2009

Grill it and BABY!!!! It was soooo scrumdelyish! I decided to go down another path as far as the actual cooking procedure and I don,t mind tellin ya... I am glad I did. Wowswers! Moist & flavorFUL! Can,t wait to make this one for cook-out company!

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kimmydeshon

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Reviewed: Apr. 23, 2009

Used chicken thighs ., Put everything together in a pot, cover and bake 350 x 1hr, then increased to 400 F.x 15 mins.

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lumarga

Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico

Living In: Weston, Florida, USA

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Reviewed: Apr. 23, 2009

It was okay. Me and my 4 yr old liked it, however my 1,3, and 7 didn't. I dont think I'll be making it again.

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lil momma

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Reviewed: Apr. 21, 2009

This was great!! I did modify it some like the others by marinating it for at least an hour and cooking with foil for the first 30 minutes. I've never cooked with curry, so I didn't have it and was scared to go out and try it. I just used chili powder for some kick and it was good. I also added a dash of garlic. This was really great though!! I will definetly be making it again!

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Marine's Wife

Cooking Level: Beginning

Home Town: Irvine, Kentucky, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Apr. 20, 2009

Easy... and Excellent. Cut boneless chicken strips in to large chunks... cooked as directed, PERFECT... Kids couldn't get enough...

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JCTWILLIAMS

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Reviewed: Apr. 19, 2009

Easy. Yummy. Hubby who hates mustard never noticed it was in this one. Preschool kids love it too. It's a keeper.

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DutchMaNOLA

Cooking Level: Intermediate

Home Town: Ephrata, Pennsylvania, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 14, 2009

Wonderful! Did as others recommended - reduced butter in half, doubled curry powder, added 1/2 tsp garlic powder. Served over basmati rice. Used frozen chicken and baked for close to 2 hrs until dark brown.

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JessBaker

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Reviewed: Apr. 14, 2009

WOW! Wonderful! Easy! I even surprised my husband. I followed recipe and it came out perfect.

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LUNASCOMET

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Arvada, Colorado, USA

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Reviewed: Apr. 13, 2009

Very good recipe! I changed it a little bit using less butter, and adding a few of my own spices. I also used boneless skinless breast halves instead of a whole chicken. Turned out awesome. We used the extra sauce for dipping!

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SZinn82

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 13, 2009

This was yummy. Very good over rice and easy to make. Thanks.

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Apr. 12, 2009

very quick and easy. try cutting up raw chicken into cubes before cooking in sauce. cook covered for half hour, uncovered for half hour. recuce butter by half. i added garlic powder and pepper and a half tsp extra curry

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Jennifer

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Reviewed: Apr. 11, 2009

I used 1/3c honey and 1T curry served with fried rice/greens/leeks

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karina

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

This recipe was phenomenal. I used brummel and brown, agave nectar, and honey mustard. I also sprinkled a little chicken seasoning salt on top. My batch was small, so I decreased amounts and just eyeballed it, but the flavors were delicious, and the house smelled good all night long. The result was beautiful and flavor-filled. I paired it with basmati rice.

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kourte

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Reviewed: Apr. 8, 2009

Wow this was really good. So easy too. The kids loved it. I cooked it for 1 1/2 at 300 covered (I didn't want to be basting it constantly) then uncovered it and cooked it at 400. So it could crisp up. I will make this one often. Thanks!

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