Honey Mustard Curry Chicken

From: SunsetHappy

On Jun 24, 2008

This was fabulous, Mirj! I needed a quick chicken recipe for dinner but had yours in mind, so I ended up dumping your sauce in a skillet along with two large chicken breasts, some chopped onion, and red and green bell pepper. Brought to a boil while everything cooked reduced the sauce a bit, and along with some 5 minute couscous, dinner was done in less than 20 minutes! Awesome! Thanks for a great go to recipe!

From: linrinblue

On Feb 12, 2008

Definately would make it again. I had a similar recipe which asked for melted butter. I was very pleased to see yours that doesnt have any. I subsituted smooth dijon (not grainy) for prepared mustard and it was wonderful. It was just enough sauce for 2 very very large chicken breasts. Simple and tasty tasty tasty! Oh did I mention it was tasty?

From: Lennie

On Jun 4, 2002

Mirj, if I could give this more than 5 stars I would Made two small changes: only had about half the honey, so topped up the mustard-honey mixture with brown sugar, then nuked it for about 10 seconds so I could whisk it together well; and DS is curry-phobic, so I used a spicy brown mustard to compensate for not using the curry. Slathered the whole mixture on a mess of chicken wings, let them marinate in that for about an hour, then popped those babies in the oven — and the result was a dinner to-die-for! DS and I ate every single wing I cooked. This was incredibly easy to prepare, smelled wonderful as it cooked, and was absolutely delicious. What a winner!

From: JustJanS

On Jan 22, 2002

This was easy to make and tasty, but maybe a bit on the sweet side for my Australian taste buds. I'll certainly make it again, but put a squeeze of lemon juice in it when I do.