This was great. It had a very unique taste to it, in a good way! My hubby kept telling me how good it was! I did halve the recipe, but I used all three cloves of garlic still. It was divine! And to think it was so easy! Thanks for a great keeper!
I've cooked this for dinner today, and the flavor was pretty good, very different. But the sauce was way too greasy because of all the butter. If there was some kind of substitute for the butter, this would actually be pretty darn good. Good enough for 5 stars even.
This was a good crockpot chicken recipe. Smelled wonderful while it was cooking. I cut the chicken up and mixed it in with a green salad. Made for Cookbook Tag Game 2010.
I did half the recipe too. I also cut up the chicken (I used 2 breasts and one leg) into bite size pieces and cooked on low for about 4 hours. I really enjoyed this over rice. Thanks Lorac.
Many thanks! Was excellent, will make it again. I was glad though that I had a probe sonde as the cooking time was much slower with my slow cooker.
I like this. The flavor is good and it is not greasy at all. I used only chicken breasts. Using any dark meat will make it greasy... and caloric. I shredded the cooked chicken afterward and it soaked up all the flavorful juices. Next time I might add more of everything (except the chicken) to get more of a punch to the flavor, and to provide more juices to soak into the shredded chicken. I served it over brown rice. I may top it with green onions before serving next time.
Very different, but very good. Also very easy! I used boneless skinless chicken thighs and the lesser amounts of the butter and curry powder, and I also cut back on the honey. To make the sauce less greasy, just stir it up before serving. Great served over rice.
I think this was a 5-star recipe after I made a couple additions. I had prepared as directed but when I checked on the chicken the sauce was too thin and tasted like it was missing something. I removed the chicken and added a can of cream of chicken soup and whisked to combine then stirred in a sliced red bell pepper and a sliced poblano pepper. I should have put the chicken in the fridge since it was already done but I didn't, I added it back to the pot and continued to cook on low a couple more hours. The sauce was wonderful but my chicken dried out a bit. Next time I'll cut the chicken into cubes and add the cream of chicken soup at the beginning and throw in the peppers during the last couple hours of cooking. Served over rice with sauteed squash and onions. Tasted just like the curry chicken dish at my favorite restaurant.
This was good. I used stone ground mustard. I feel like there is something missing (maybe some cream soup?) I will experiment with this in the future.
I thought the sauce was too thin. It was also a bit too greasy even after I only added half the butter.