Honey Mustard Curry Chicken

From: Pikake21

On Apr 24, 2009

Delicious and simple to prepare! I used a whole chicken, and doubled the amount of everything else--put it in a bag, and left it in the fridge for a few hours. Not too sweet, and had a great flavor! Thanks for posting, Mirj!

From: MagnoliaJoyRose

On Dec 27, 2008

We made this for dinner with 5 breast filets using the stovetop substituting curry sauce for powder and cooking covered over medium fire for about 10-13 minutes. The sauce was fabulous and serving it over rice was perfect.

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.