1 Review

I saved this to make last night because I wasn't sure where the cookbook I had it in was located. (The cookbook was from 'zaar member madpots from a cookbook exchange years ago.) I am almost certain that these were the exact same proportions of ingredients. I usually use yellow mustard, but used Dijon this time per your recipe. I accidentally added too much curry powder since I 1.5X the recipe and used 2 tsp. instead of 1 1/2 due to being distracted. The cooking time of 45 minutes is too long for boneless breasts. They were dry. I should have stuck to 30 minutes which is usually plenty. I love the flavor of this - it is almost addictive. I have been searching for a way to make the sauce less runny but haven't hit on it yet. I thought it was interesting that you mentioned marinating in the sauce. I might try that next time, even to put it in the oven, just to see if it is an improvement. I served this with Pan-Roasted Broccoli and instant mashed potatoes.

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evewitch October 29, 2010
Mustard Honey Curry Chicken