I made this in the crockpot and didn't dredge the chicken in flour. I'm sure it didn't turn out like it was supposed to - was more saucy than a glaze. But the flavor of the sauce was incredible. I'm going to have to try making it the right way one of these days.
I can't make this chicken enough as far as my family is concerned! I originally got the recipe from an old Taste of Home magazine. I am on the "Hospitality Committee" for my Sunday School class, which means I am one who gets called when someone has a baby, is ill, etc. and will make a meal to take to the family during their time of need. I have turned to this recipe many times - and everyone has always asked for the recipe. The only changes I make is that I remove the skin from the chicken and then lighten it up a little more by using half of the butter called for; I omit the 4 Tablespoons of butter that is placed in the baking pan. Instead, I spray the pan with canola oil or nonstick cooking spray, then place the floured chicken in the pan and spray the chicken with canola oil (or nonstick spray). I then proceed with the recipe. We love,love,love this chicken!! Thanks for posting!
I have made this several times for guests and just family and it has come out delicious, moist, tender, and flavorful! It is a definite saver and one to pass on! Thank you!
I made this tonite with ranch potatoes. It was just okay, too sweet for our tastes. I did'nt have any curry so that may be why. If I tried it again I would probably use more soy and cayenne to spice it up some. Definately would use the curry to see if that made a difference.
Absolutely fabulous! I made this exactly as the recipe stated and it was to die for! I'll be passing this on to people I know and will definetly make this again and again!
Very good chicken, I liked the combination of the flavors. I used cooking spray on the chicken instead of butter for the first 30 minutes, the only difference I noticed is that I needed to cook it about 15 minutes longer after pouring the sauce over it, in order to get it to brown properly. I think next time I'll forgo the fewer calories and use the margarine. I'd also like to try it using ginger as another reviewer suggested, or perhaps even cinnamon just for a change, the curry powder did add great flavor and color.
Excellent recipe! I fixed this tonight exactly as the recipe reads and used it on chicken tenderloins. They licked the platter clean! I wouldn't change a thing, but might try it with ginger instead of curry just for fun. This one is a keeper and I will definitely be making it a regular. Thanks! Cathy J :)
This is really delicious! I used boneless skinless chicken breasts. I didn't use any butter at all as I am watching my weight and my DH is watching his cholesterol. I sprayed the pan with cooking spray and then I sprayed the chicken pieces with more cooking spray when I had coated them with the seasoned flour. I made the sauce without the butter and it is fabulous. I didn't need to cook them as long either, only about 25 minutes. I was worried that they may be a bit spicy, but the cayenne gives them just enough of a kick without it going over board! I know I will make this again! Thanks!
I loved this chicken. It was sweet enough and sticky, with just a nice bite of heat. The curry flavour was great. I did cut down on the butter quite a bit. I skinned the chicken (I used a breast with bone and some drumsticks.) I put maybe 2 tsp. in the bottom of the pan to coat the floured chicken. I gave it a spray with cooking spray as well. Then I put about another tsp. in the sauce, and I think I could have left that butter out altogether. Even with taking off the skin, enough fat came out of the chicken, so that when I basted the chicken with the sauce it got nice and brown. Also, I cut the cooking time a bit because I didn't want it to dry out. All in all a definite keeper!