Reviewed: Nov. 27, 2012

I made this last night for my extremely picky family - used the boneless/skinless chicken breasts and cooked under foil for 20 minutes, then removed the foil and cooked another 15 minutes. The chicken was succulent and the sauce addictive. Everyone raved about it and asked for it to be added to the rotation!

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Reviewer:

Stephanie

Reviewed: Nov. 26, 2012

Awesome! I also doubled the curry and added some minced garlic and ginger. The sauce is also great when mixed with veggies (potatoes, carrots, peas, cauliflower) and baked.

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Reviewer:

shakamadeus

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Valencia, Carabobo, Venezuela

Reviewed: Nov. 26, 2012

This was delicious!!!! And so easy. I subbed olive oil for butter and it was great - tasty and so tender. I paired with brown rice and sautéed veggies. Healthy, tasty and so easy!

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BonxCanCook

Reviewed: Nov. 26, 2012

Great! Always good to get different recipes for chicken! Put less honey and little more curry.

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Reviewer:

soon to be cook

Reviewed: Nov. 26, 2012

make something very like this all the time - I use 6 - 8 chicken thighs and find that with the skin on the chicken you DON'T need the butter - cover the baking dish with foil and take it off for the last 15 min basting once or twice

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Reviewer:

ele

Reviewed: Nov. 26, 2012

I have to say that for a spur of the moment recipe, it was a hit with my family. I have to say that I used chicken breast instead of a whole chicken and my 7 year old which is very fussy about her meats ate it all in an intstant before even touching her rice. Next time, I will try marinating it before putting it in the oven.Great recipe!

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Reviewer:

AlexK

Reviewed: Nov. 25, 2012

I love this recipe! Actually this is pretty much my recipe for anything when I entertain... Just dumping a bunch of fat and sugar over whatever sounds good for dinner before you bake it generally makes it come out awesome, but the secret to successful recipes like this one is to overcook the hell out of the dish... It puts the food over the top.

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Reviewer:

SLO Eric

Reviewed: Nov. 25, 2012

Yum! I followed brown sugar girl's tweaks and used 1/4 c coconut oil liquid that I had on hand (found at whole foods) instead of butter. The flavors were amazing!

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Reviewer:

lanihubb

Reviewed: Nov. 25, 2012

The chicken came out great. I halved all the ingredients and didn't have any curry so I left that out as well. I loved the way the sauce came out and next time will make just the chicken wings with it.

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