DH absolutely loved it. I thought he was going to lick his plate clean. He probably did when I wasn't looking. I thought it was good but a little too sweet for me to completely enjoy it. I used 4 thighs because that's all I thawed and let the chicken marinate in the sauce for about 4 hours. The skin came out beautifully and the meat was flavorful. I'll make again but may reduce the honey a tad and try a different curry (I used Penzey's Sweet Curry). Thanks!
This was delicious! I've already made this twice and will be making it again this week. Very easy recipe to make but looks like it took some time to make. I serve this with "Sauteed Baby Soinach and Garlic" Sauteed Baby Spinach and Garlic. it was a very nice combination. Thanks for the recipe. I will be making often.
A big hit in my house! Sweet and spicy, just like we like it. Next time I'll increase the curry, and I'll marinate the chicken for a while. Thanks for a fantastic recipe!
As a beginner, this recipe was awesome! It was really good and really easy! My fiance loved it! I used boneless, skinless chicken breasts and 2x's the curry. It was wonderful. Thank you VERY MUCH!
EXCELENT!!!! I cut up 4 large chicken breasts into small strips like a resturant would do. Used 2 teaspoons of curry powder, added a half teaspoon of paprika to give it some extra heat, and just simply covered the chicken and heated as recommended. Great with homemade fried rice!!!
I love this dish! I make the sauce to cook the chicken in and I also use this sauce to use over a potatoe, cauliflower, carrot and pea melody! This taste great!
Super tasty! I used boneless skinless chicken thighs and stove cooked it. The chicken was so tender and simmering in creamy, buttery sauce. SOO GOOD! Definitely will make again- though maybe I'll try browning the butter next time...
My Mother made a honey curry chicken dish when I was a child. This is the closest recipe I can find....and it may even be better. I've made this dish probably 6 times now and it's great every time. I double the ingredients for the sauce. The sauce gets absorbed into the rice and butternut squash I serve with it. Yummmmmm
Very tasty and easy. Cooked in a dish with a foil covering and used wholegrain mustard and slightly less honey and more butter because I'm not so into sweet things but I'm sure it'd have been perfect with the listed proportions too (maybe better, it wasn't too sweet as I did it). As others have said the curry doesn't really taste so you might want to increase that but it's lovely anyway.
I've made this a few times and it's a hit with DH. 1/2 tsp of salt is plenty. I use some honey mustard to cut back on the amt of honey used. I just split boneless skinless breasts and cook for 30 minutes in convection. Thanks for this keeper!