Reviewed: Jul. 12, 2009

Really good. Instead of curry powder I used tumeric, cinnamon, cumin, and all- spice. The skin held most of the flavor, so the meat itself was a little bland. We placed the chicken on top of rice while plating. It gave the rice a nice sweet flavor.

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wendyloo

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Reviewed: Apr. 8, 2009

Ok. All I can say.

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nicnakpatywack

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Reviewed: Oct. 28, 2008

I loved this recipe. The only thing I kept out was the curry. And I put the broiler on for the last 1-3 minutes.

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WIBaker13

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Reviewed: May 13, 2008

This was very good and two of my three kids loved it. The third on thought it was too spicy for him. I cubed skinless chicken breast, browned slightly in a little EVOO and then added the sauce. Left the heat on medium high and allowed the chicken to cook and the sauce to carmelize. I added a pinch of cinnamon to my sauce as other suggested. Can't wait to try this in the oven over chicken pieces with the bone in. Should be delicious!

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SHILLABILA

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Reviewed: Mar. 11, 2008

I cannot believe how good this recipe is. I tried it on a whim when I was looking for something different to do with chicken, which I only marginally like. The balance between the honey, mustard, butter, and curry is fantastic. I did follow the suggestions of some of the reviewers, and I added just a pinch of cinnamon, and probably 1/2 a teaspoon of cayenne, and it is top notch. I also cooked it on the stove instead of in the oven, so it took less time. This recipe is definitely a keeper!!!

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SknyDogLvr

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 15, 2008

Good, but better with skinless chicken. If the sauce is just on the skin it doesn't really flavor the chicken itself. When I have bone-in chicken with skin, I just peel back the skin and flop it over to the side and put the sauce on top of the chicken. That way the fat from the skin melts and keeps the chicken moist, and there is more liquid for basting.

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Allison

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 20, 2008

Delicious! I added only maybe 1/4 tsp of curry as I don't care much for it. Added a dash of cinnamon and red pepper flakes as other mentioned and used boneless breasts. It was simple to make and enjoyed by everyone.

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momof3blessings

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Reviewed: Oct. 29, 2007

Very nice flavor. I did add some red pepper flakes as suggested by others to give it a little punch. Thanks for the recipe Joy.

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lgilli

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Reviewed: Jul. 21, 2007

This was really yummy and very quick and easy. I used boneless skinless breasts, should have baked it uncovered for longer instead of baking mostly covered. Will definitely make this again.

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ZTM

Cooking Level: Beginning

Home Town: Durham, North Carolina, USA

Living In: Front Royal, Virginia, USA

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Reviewed: Jul. 5, 2007

Pretty good...I added a sprinkle of red pepper flakes and used boneless, skinless chicken. This recipe is similar to one of my mom's sweet curry recipes (although not quite as good).

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 12, 2007

This is an excellent, quick recipe that is super tasty. I make a little extra sauce to bake w/ it. Very good and easy which is important since I have two young children!!

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KoKo- New Orleans, LA

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: May 22, 2007

My husband and I both loved this chicken. I added a little bit more honey and curry powder, and it turned out great. Thanks :)

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Naxxramas

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: May 1, 2007

Sounds strange, but it's really good. Great over rice if you make some extra sauce. I cooked the chicken for 20-25 minutes at 450F.

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INDIGO184

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Reviewed: Apr. 12, 2007

This is a quick and easy even though i didn't bake it.I did fry the chicken and just lightly coated it with the honey sauce.This is quite tasty Thanks

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