Reviewed: Jan. 16, 2013

This recipe was one of the first I tried out when I started attempting to expand my limited cooking repertoire. It's now a favorite. I use chicken breasts, and also put some of the sauce aside for dipping during the meal.

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Reviewer:

Nanette

Reviewed: Sep. 25, 2012

My boyfriend absolutely loves this dish and always gets excited when I make it. Only tiny change is that I always make this with chicken drums with skin, and add 1 teaspoon of Cajun spices instead of salt.

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Reviewer:

norasaferia

Reviewed: Aug. 8, 2012

absolutely delicious hot or cold. perfect for picnics.

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Reviewer:

LAGIRL

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Aug. 5, 2012

LOVE this recipe my mom always made this for us when i waqs growing up! i like to double the sauce so we have extra to pour over rice and stir fry! YUMMY!

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Reviewer:

jbills32

Reviewed: Jul. 8, 2012

Great recipe! My husband loved it!

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Reviewer:

Krishta

Cooking Level: Beginning

Reviewed: Jun. 28, 2012

This was an excellent recipe! I substituted 1 teaspoon of Worcestershire Sauce for the curry powder and it came out great! As some reviewers suggested, I used boneless skinless chicken. I served the chicken cut into small pieces in a wrap with thinly sliced pears, shredded mozzarella cheese, romane lettuce, and drizzled with the extra honey mustard! A delicious and light summer meal! My husband said, "Add this one to our weekly meals!" and went back for seconds.

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Reviewer:

Klopez

Reviewed: Mar. 13, 2012

This has been a family and company favorite for years (since the 1970's). My recipe is almost identical except butter is 1/3 cup and curry is 1 Tablespoon (no salt). A nice complement is to serve chopped cucumbers sprinkled with vinegar as a side dish. - cool and refreshing contrast to curry flavor. Rice and green peas go well and the peas add a little color.

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Reviewer:

subrosa

Reviewed: Mar. 2, 2012

Delicious!!!!!!!!!! The whole family loved this one. Going to make again for sure!

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Reviewer:

bnt6601

Reviewed: Feb. 11, 2012

We love the sauce. I am not sure how it would taste on chicken with the skin on. I used boneless skinless chicken thighs and it was excellent baked in this sauce. I am sure boneless skinless chicken breast would be excellent too.

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