30 Reviews of Honey Mustard Curry Chicken

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.

From: Zookeenee

On Jan 22, 2002

I think that this is best with a good quality dijon mustard. I found that French's mustard made the sauce a little tart.

From: HeatherFeather

On May 19, 2002

Excellent, easy, tasty, family pleasing. I really was quite pleasantly surprised at how nice this turned out, considering the ease of prep and the small amount of ingredients- it even looked beautiful. I skinned my chicken and used all legs and thighs. I used a mixture of regular yellow prepared mustard along with some honey mustard I also had lurking in my fridge. The chicken came out golden, falling off the bone, and very sticky & sweet. We loved this chicken recipe!

From: Norahs Girl

On Oct 25, 2001

Very nice,my kids loved it,the stickier the better for them!,I did how ever reduce the baking time by 3/4 hr as I used quite small drumsticks and thighs.

From: Bergy

On Jan 7, 2002

Excellent flavor! I modified the recipe a bit - I had a can of Chinese curry sauce in the cupboard so I used 1/3 of the can, 1 heaping tablespoon of Honey and French's mustard, pepper and wow it was good, not as sticky as your recipe (which I will try) but still very good. I used skinless boneless chicken breasts and marinated them for a couple of hours in the sauce.

From: James Craig

On Apr 3, 2002

I make my wife dinner every night and when she came home she sniiffed the air and said she was ready to eat. The recipe was outstanding. I plan to have it again. I served it with a salad, white rice, and a vegetable. Thanks Miriam!!!

From: Evie*

On Mar 20, 2002

Really tasty, I used drumsticks (cooked for an hour) and a honey mustard plus the honey. Enough left over for lunch tomorrow too, what a bonus. =)

From: Kate in Katoomba

On Mar 13, 2004

I used some lemon and used dijon mustard to add a bit of depth to the sweetness and the kids loved it. As I seemed to have a lot of sauce, I removed the lid ten minutes towards the end of cooking. Thanks for posting this one Mirj.

From: catxx

On Dec 21, 2002

Yum! Very good, flavoursome and falling off the bone as promised. I used some free-range drumsticks I had, a squeeze of fresh lime juice and a good quality dijon mustard. Marinated them for half the day then cooked for about 1 1/4 hours. Didn't end up as sticky as some describe - maybe the lime juice thinned it a little...just poured the cooking juices over the chicken when served - Delicious!