Chicken Bombay (Oamc)

[31 Jan. 2011... oops... I forgot to put my stars on my original review Jan. 28. --Katy] OMG--How did I forget to give this recipe a thumbs-up? I've been making this recipe for my family for several years now, and we *love* it.

Like some of the other reviewers, I use skinless, boneless breast. I cut the chicken into more-or-less bite-size pieces, and rather than rolling the chicken in the sauce and then putting it in the baking pan/dish (I use ceramic or Pyrex), I just pour part of the sauce directly into the baking dish and "swish" the chicken pieces around in it until they're coated with the sauce. (I don't grease the baking dish--there's enough butter in the recipe that I've never had any trouble with major sticking or clean-up.)

When I'm making it ahead to freeze, I do *not* cook it first--the reheated chicken is too dry for us. I just toss the chicken pieces together with some of the sauce, dump it into a freezer container, and put a layer of plastic wrap directly on top of the mixture in the container and pat it down to remove air pockets. Then I put the remaining sauce in a small plastic bag and put that on top of the chicken/sauce mixture before putting a lid on the container. (The extra sauce in the bag is what goes on the chicken halfway through the cooking time.) All I have to do is thaw it, put aside the sauce packet, dump the chicken mixture in the baking dish, and go from there. Easy-peasy!

We serve this with basmati rice, peas, and naan bread. A very simple weeknight dinner.

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Really good!!!! And Simple! I made the marinade in the morning and added it to some boneless thighs. Popped it in the oven when I got home from work. Served with some white rice!

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What a delicious chicken dish! In my house we absolutely love Indian food but usually only make it on the weekends because it is time intensive. This made for a wonderful weeknight dinner.
I used boneless, skinless thighs and prepared it for OAMC and froze it. I did not cook the chicken beforehand. I made the sauce, let it cool and then poured it into a ziploc freezer bag. I froze the bagged sauce along with the chicken. When it was time to cook, I poured some of the sauce over the chicken and mopped it around. As the chicken cooked I used the rest of the sauce for basting.
I served it with a basic Indian pulao and my kids loved it! We will definitely be making it again. Thanks for posting Pamela!

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Loved the subtle flavors in this and it was so easy to make. I made one protion for dinner last night and froze another for later. Loved it with rice! Made for I Recommend Tag Game.

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This one is a favorite in my house. Even my picky eaters love it. The is great over rice. I use b/s chicken breast. The time is shorter.

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LOVED it! I made it EXACTLY like the recipe and served it over white rice! Made it for friends and they loved it too!

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We didn't care for this one. It wasn't bad, just not to our taste. I found it to be WAY too sweet.

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I made this and it was fantastic! Used B/S chicken breasts to cut down on the fat. I made two batches and put one in the freezer. Used it about a month later and it was great. Would love to know how much longer I can freeze it. For those of you who do OAMC or freeze this to cook later HELP ME please! :) How long can you keep this in the freezer? I like to put a "use by" date on whatever meals I pop in the freezer. Thank you much!

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We liked it. I buy bulk chicken breasts and freeze it in different marinades. This one worked well. I did double the amount of curry- the one I buy is rather mild 6-16-09-- tonight I thawed the chicken/sauce and grilled- basting with the marinade-- yummy!

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I really liked this chicken recipe, however my BF did not (reason for the 4 stars). It was really flavorful, yet not too strong. I used chicken breasts and baked for about 25 minutes. I would make this again for myself.

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Great chicken! We just took some of this out of the freezer and it was delicous! I used 5 boneless skinless chicken breasts, put the mix in a couple ziplocs and distributed the chicken, then put back in the freezer. So easy to make!

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First time trying OAMC. Must admit this came out really well. I used chicken breast and it came out moist. Will be using again. Thanks

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Absolutely delicious! Add more chili powder and curry if you want a bit more 'kick'. When I try a new recipe in my house, the real test is, "Well, should I make this again?" Tonight I got a rousing YES PLEASE!

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This was really delicious and surprisingly rich. I'd definitely make it again. I used skinless chicken thighs and let them marinade overnight in the sauce. The sauce itself, I doubled the chili powder and curry powder and used regular yellow mustard and found it mild, yet nicely spiced. I baked sauce and chicken together right from the start and then served over rice. Soooo good!!!

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I have made this several times, and everyone I have made it for loves it! I followed the recipe exactly!

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Nice flavor!! The kids loved it, served with muttar palou (white rice & peas) and hot buttered naan. Very easy to make!!! Will be having it again soon!

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This chicken did have a good flavor, but since it was called Chicken Bombay I expected more of an ethnic taste. Our house loves ethnic foods and we all thought this tasted more like a honey mustard chicken than Chicken Bombay. I think next time I will add more curry or even use a curry paste when making the sauce. I used chicken tender sized pieces and the sauce was thin, but that was from my own doing I believe. I used frozen chicken which I think made the sauce watery. I think next time will be much more of a success.

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This was so delicious! I ended up using 3 very large split breasts, and we were practically gnawing the bones to get all the sauce. :) I put everything in a freezer bag, and let it marinate for about an hour, then baked using a meat thermometer until it was done (about an hour) at 350 (I was baking something else, too). I am definitely mixing up a bag of this the next time BL/SL breasts go on sale. Thank you SO much for posting this one, Pamela! :)

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