Total Time
Prep 10 mins
Cook 35 mins

WW-friendly adaptation of the delicious recipe posted by *Pamela* (Chicken Bombay (Oamc)). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points)


  1. Combine all ingredients, except chicken, in a small sauce pan.
  2. Heat over medium heat until smooth and slightly warmed.
  3. Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
  4. Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
  5. Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
  6. To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.
Most Helpful

4 5

This was good and I will make it again. I did double the curry spice and am glad I did as it may have been a bit bland for our tastes otherwise. I also used about half the onion powder and then added fresh onions which went lovely with the sauce. In the future I will add fresh garlic as well as I always try to use fresh instead of powders. I served this with divine indian spinach and Yemenite Rice and it was a tasty meal. My boyfriend loved this dinner (which I made for Easter Sunday). Thanks for posting!

5 5

Fabulous. I didn't have onion powder so I used some jarred garlic. Doubled the sauce recipe using 3/4 c honey and 1 tsp curry powder. I didn't read my directions well and dumped all the sauce over the tenders before putting the oven and it turned out perfectly. DH suggested using the sauce on wings. Yummmmm.....

5 5

We really enjoyed this for dinner last night. I only have one complaint: I should have doubled the sauce - it was so, so yummy! I will make this dish often. I also like that the dish is light.