Curried Honey Mustard Chicken
This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!
This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!
Excellent marinade but way too much butter. I use a few tablepsoons of olive oil and whisk it into the mustard mixture, thickens it up nicely. If still too thick, add a little bit of water. Do this or else the chicken will be swimming in butter when it's done. I do add 1/2 and 1/2 coarse ground mustard and Dijon. The mustard seeds add great flavor and texture. I've also made with boneless thighs, with and without skins. If using skin-on chicken, broil on high for the first 5-7 min. to brown/caramelize the skin, then lower heat to regular cooking temp for the remaining cooking time. This is when I loosely cover with foil to keep the chicken moist. Put the extra marinade right in with the chicke when baking because it makes a wonderful sauce over rice. Kid friendly flavors yet elegant enought for company. When I do have comapany, I grill this for more intense flavor and color. Also try this marinade with (grilled or baked Pork Tenderloin - SUPERB.Read More
After reading the reviews I modified the recipe by adding more curry and cooking for a longer period of time. I liked the overall taste, however I felt that the honey overpowered the rest of the ingredients. Next time I would use half of what's called for. Adding cumin was a great idea!Read More
Excellent marinade but way too much butter. I use a few tablepsoons of olive oil and whisk it into the mustard mixture, thickens it up nicely. If still too thick, add a little bit of water. Do this or else the chicken will be swimming in butter when it's done. I do add 1/2 and 1/2 coarse ground mustard and Dijon. The mustard seeds add great flavor and texture. I've also made with boneless thighs, with and without skins. If using skin-on chicken, broil on high for the first 5-7 min. to brown/caramelize the skin, then lower heat to regular cooking temp for the remaining cooking time. This is when I loosely cover with foil to keep the chicken moist. Put the extra marinade right in with the chicke when baking because it makes a wonderful sauce over rice. Kid friendly flavors yet elegant enought for company. When I do have comapany, I grill this for more intense flavor and color. Also try this marinade with (grilled or baked Pork Tenderloin - SUPERB.
I don't obsess about lowering the fat in everything I cook, so I ignored the previous reviews that cut down on the amount of butter and followed the instructions. If whisked well, a good emulsion forms and the butter is incorporated into the marinade properly. Olive oil does not create the emulsion properly and distorts the intended flavor. The results were excellent, but I found that the marinade overpowered the chicken. On my second attempt, I added a half teaspoon each of nutmeg and sage, which enhanced the flavor of the chicken and balanced the recipe. Overall, very good!
As a budding chef looking to expand my range of recipies, I could not be happier with this one!I have been browsing for some time for a great, unique chicken recipie that uses curry, and I have found it! I cut out some of the fat by using less butter than the recipie calls for and added olive oil to make up for part of the difference. I also doubled the amount of curry. To make this a more balanced, healthful meal, I experimented and added 1/2 package of frozen stir fry vegetables (found in the freezer section of my local grocer), and added them to the chicken while it marinated. To ensure that the vegetables remain tender but the chicken completely cooks, make sure to cover the pan during the initial 10-15 minutes of cooking at 375 degrees and then uncover and reduce the heat to about 350 degrees and cook for about another 25-30 minutes. Serve over a bed of jasmine rice,or cool and add to a bed of salad greens and enjoy! The end result should be a wonderful, tasty, unique meal that your family or guests will savor!
This is definitely going in the "family favorites" category. I was planning on making another honey mustard chicken recipe until I saw that this one called for curry. I thought curry would make a tasty twist to the usual honey mustard variety (got a little carried away with the curry but still tasted great!). After a few bites, my husband insisted that we have it again next week...and the week after that...pretty much EVERY week. I only used about 2 Tbsp light butter-flavored spread instead of the 1/3 C butter. I found that the sauce was still a good consistency. Next time though, I'll be sure to double the sauce so I'll have plenty to drizzle over rice. I love how the recipe only requires a few ingredients that I usually have on hand and the directions are very simple. Five stars all the way!
I just LOVE this easy recipe. I have made it probably 4 times in just a few weeks. My husband doesn't like Dijon mustard at all, but he RAVES everytime I make this. The combination of the curry, honey and mustard make a wonderful sauce that everyone who tries it is suprised. Everyone always ask me how to make it , which is why I am online to print out the recipe for the 10th time! It's not what you may expect and it is worth the try to see just how tasty this is. My children love it too. I sometimes will add a little cumin to the recipe for extra punch of spice. Thanks for such a yummy recipe! **note: corn syrup will substitute for Honey if you are out or if you prefer*
I have used this same recipe for a long time and find it to always be a hit. I don't think the butter is necessary and have never used it. Also if you are in a time crunch the marinating period can be done without. Finally for a little more flavor i would double the curry. This dish is great when served with stuffing and vegetables.
Very simple to make and excellent results. We grilled the chicken instead of baking and it was wonderful!!!!
I have made this twice now, and my husband and I just flipped over it. I was a little nervous of the large amount of curry powder, but it turned out to be a perfect balance of honey, mustard and curry. I actually made a double batch of the sauce the second time and baked all of it with the chicken. After the chicken was done, I plated it up on a bed of saffron rice with the extra sauce poured over all. YUM!! This is definitely a new staple recipe in my household that will be made again and again.
Very easy and yummy! **** Made this for the second time almost 3 years later and it is just great! Wonderful flavor and super easy to prepare. My chicken came out so moist, tender and juicy. And there was plenty of sauce to spoon over brown rice. It seems like a lot of curry but it is not too much. Great recipe!
This was easy to make and our entire family enjoyed it. I used brown mustard in place of the dijon and only marinated the chicken for 30 minutes, but the taste was still great. We served it with brown rice, which was a good compliment. Though, basmati probably would have been a better choice.
After reading the reviews I modified the recipe by adding more curry and cooking for a longer period of time. I liked the overall taste, however I felt that the honey overpowered the rest of the ingredients. Next time I would use half of what's called for. Adding cumin was a great idea!
This bird recipe is cluckin' slap yo mama good! Best prepared with skin-on thighs or wings... be sure to stick under the broiler to let the sauce sizzle into the crisped skin. ~ You can use a little less butter without sacrificing flavor, the amount listed has the chicken swimming in butter. ~ You can substitute basic yellow mustard for the dijon, it just won't have as much of a horseradishy bite.
Tasty! I added 2 cloves of crushed garlic to the marinade and it was a great addition. Also, just before serving I sprinkled a generous amount of chopped fresh parsley and squeezed some fresh lemon juice over it which really complemented the flavors nicely. Served over a bed of couscous, it was a hit! This recipe made a lot of marinade, enough for 7-8 chicken breasts. Some final notes, I found I had to bake the chicken for much longer than the recipe called for, around 35 - 40 mins total (probably because I used more chicken breasts.) Also I did not use the full amount of butter, maybe half of what the recipe called for. Overall I'm very happy with this one. Leftovers should make great sandwiches or chicken salad.
We really liked this a lot. Followed the recipe exactly in terms of ingredients. However, the cooking time seems off to me. I baked 10 minutes covered, then another 10 per the recipe. Chicken was still raw (and I used blsl thighs which are usually thinner than breasts) and needed an additional 25 minutes in the oven. We liked the subtlety of the curry, not overpowering, with the nice kick of the cayenne. The second time I made this I used the 1/3 cup butter but doubled the rest of the sauce ingredients. Served with basmati rice - the extra sauce works well with the rice.
This is a keeper! I made it many times as written, with one exception, I cook it on low in my slow cooker for the day! Yummy, fall-apart, melt in your mouth!
Delicious! I followed others recommendations and tweaked it to suit my taste but it is very yummy and I'll be making it again. Change suggestions: 2tbs butter, 2 tbs olive oil, 1/4 honey, 1/2 djion, 2tbsp curry, 1 pinch cayenne, 1 pinch cumin. I added 1/2 red onion and cut up 5 mushrooms into the pan and cooked them with the chicken. So good!
This recipe was simply superb! I followed the ingredients list exactly but used 3 chicken breasts because mine were enormous and very thick. So that they would cook evenly, I pounded them out a bit and tucked under the thin edge. Admittingly, I didn't have time to marinate, but the flavor combination was just too exciting to wait to try. The end result offered unexpectedly complex flavor that was both robust and balanced, and the chicken was incredibly moist. I am sure marinating would just make it that much better! I paired it with a side of garlic herbed couscous cooked in chicken stock. It complimented the chicken well. Thank-you very much for the submission!
Curry lovers rejoice! A wonderful, simple weeknight dish with few ingredients and a big taste packed punch. I prepared this exactly as written, baked at 350 for 45 minutes out of the fridge. Loved it, you will too! Thanks for this tasty, tasty dish, Priscilla.
Yummy recipe. I'm sure it is delicious with that much butter, but I just used a tablespoon and it came out just fine. The cooking time is way off, too. I ended up cooking it for about 45 minutes.
This is one of those dishes that I would give more than 5 stars if possible. So easy to make and I had all the ingredients on hand. The only thing I changed was adding less butter, probably 2 Tbsp, then completed with olive oil and it was just perfect. I also would recommend to marinate the chicken and refrigerate overnight to give more flavor. Served with basmati rice and steamed green beans.
OK there is a reason why this recipe got rated highly by so many other people. It is WONDERFUL. Even my husband raved about it and he is an engineer that doesn't really get excited about many things at all. Also my 2 two year old sons loved it also. Only advice to anyone trying this for the first time is to be sure to buy a lot of chicken because everyone will gobble up all of it quickly. This one is definitely going to be a regular at my house.
I need to explain this review, as is this recipe is really just okay in my opinion. I think it has like many others have mentioned way to much butter. Not enough curry or cayenne pepper. And it just was a little bit disappointing because it sounds so heavenly, the ingredients are good they just need to be altered. 2 tbsps butter, 1/4 cup curry before ( you knock this add it in gradually as it cooks trust me it comes out perfect) and i sprinkled the entire sheet with cayenne pepper. And 8 diced green onions. And after it was done I added 2 diced jalepenos (I don't like soggy jalenpenos, and this keeps it milder for those who don't like it to hot) After all that it comes up to a top notch marinade!!!
I love this recipe! It's a staple chicken recipe in our house. Very easy and very very tasty. I have made it "as is" and I've also cut the butter by a tbsp or two and it's always great. Sometimes I substitute one tsp of the curry powder for a tsp of hot curry powder for some kick. Usually I make it with 8 skinless, boneless chicken thighs and serve the sauce over rice. If I think to marinate the dish beforehand, great. But most of the time I don't and it's still fantastic. If the chicken breasts you're using are particularly thick I would suggest cutting them in half. If you have to cook this recipe for longer than about 30 mins the sauce can start to burn.
Based on prior reviews, I made a few changes to the recipe, and we loved the results. I first sprinkled salt, pepper, and cumin on the chicken breasts. Then I pounded them a little flatter to avoid having to lengthen the cooking time, and to work in the spices. As for changes to the sauce, I used a tbs of melted SmartBalance instead of all that butter, three tsp of yellow curry powder and one tsp of red curry powder, and added one clove of minced garlic. Everything else stayed the same. The chicken cooked perfectly in 20 minutes and tasted great!
I prepared this recipe earlier in the year and forgot to review it until this time. This is fabulous, easy to prepare and very delicious. I served this over a bed of steamed basmati rice on a platter and added a sprig of cilantro for garnish. Try using your own homemade curry powder as I did and it will make your palate sing. Served with baked squash and also a side dish of Indian tomato raita. I'm happy. :)
I have made this recipe a number of times, and each time I get tons of compliments. I usually make it with wild rice-- it makes a delicious accompaniment to the flavors from the chicken. I suggest using a fork to make holes in the chicken before marinating so the flavors can mix.
This is EXCELLENT! I have been making it on a regular basis for over a year & most often use chicken thighs (& remove the skin 1st!) Sometimes I add a pinch of cumin (as we love that spice) & the aroma of it cooking is enough to prime anyones apetite. Bon Apetit!
My husband is a picky eater and I thought he wouldn't care for it... but HE LOVED IT. The blend of flavors is perfect. We both polished off every last bite. I will definately make this one again. It's a keeper!! Thank you!
This was DELICIOUS! We used 1/3 c. olive oil, because we have milk allergies in our family, so when I can, I avoid making 2 separate dishes! I also used Spicy Brown mustard instead of Dijon, simply because that was what I had on hand. We served it with some "Spicy Rice" - Rice cooked with chicken broth instead of water and a little curry. We had some carrots and green beans too. We put it in our monthly rotation we loved it so much!
Great! I replaced the butter with evoo (used maybe 3 T. or so) and added a little water to slightly thin out the sauce. Like another reviewer, I tossed about half a bag of frozen stir-fry veggies in with the chicken to marinate. I cooked the dish covered at 375° for 15 minutes, then uncovered and cooked at 350° for 30 minutes. Hubby and I both loved this!
Delish and easy. I made it last minute. I chopped up the chicken into bite sized pieces, cooked in a pan with olive oil, then added frozen veggies when halfway done. I added the sauce at the end and turned to low to simmer while I set the table. I made it with sweet brown rice, cooked with a splash of sugar and shredded coconut. DINNER IN UNDER 20 MINUTES!
Good recipe the honey really mellow out the flavor of the dijon mustard. It has great flavor.
Tried this last week, husband couldn't enough good things about how goo this tasted. I thought it was fantastic myself. JB
This recipe was very good! I only used 2 tablespoons of butter, marinated the chicken overnight and baked it for 45 minutes and it was very tasty!
I have used this recipe for many years and loved it. It is fantastic just as it is and without fail has been a hit. I also bbq it on a medium heat to prevent it from blackening too much with the honey. I've found it works well with any mustard, all have a unique flavour.
This was wonderful -- I made it exactly as the directions indicate.
I agree this dish is delicious. However, it needs much more time to cook than the recipe calls for. I ended up cooking it for 45 minutes, which squares with the Better Homes and Gardens standard time for roasting chicken breasts - 45-55 minutes at 375 degrees for 2 1/2 to 3 pounds of meat. So, just plan for extra time, then enjoy!
This turned out great! I used 3 large bone in breasts and marinated for several hours. I subbed olive oil for the butter and added some garlic too! Added a little extra curry because we like it. Will be making again, thanks for sharing your recipe!
DELICIOUS!!! Yum, yum, yum does not say enough! I used Digon mustard that has a seedy texture to it and bone-in, skinless, chicken thighs. I used less butter that it says and added 6 tsps of currey powder. I mixed the chicken in the marinade, stuck it in a glass baking dish and then put it in the fridge overnight. My hubby got home from work plucked it in the oven covered with foil for 25 minutes at 375 and then another 20 minutes uncovered. He turned on the rice cooker with some long grain brown rice and VOILA an absolute gourment tasting meal (that somehow he took all the credit for...lol). And leftovers tasted even better the next day for lunch! You won't be disappointed.
This recipe is delicious! My 3 year old granddaughter, who does not like to eat meat, begged to try this because of the aroma, then begged for more because of the taste. I altered the recipe by using about 1/2 the butter than the recipe called for.
I substituted honey flavored agave because I wanted low glycemic index and completely forgot about adding the cayenne pepper but they were still delicious.
I make this recipe with water instead of the melted butter, this way you get lots of yummy sauce. I found I didn't like the consistency when I made it with the oil. This has become a regular at my house. Good to use chicken thighs or firm tofu
fantastic flavour! so easy to whip up, and sure to please many palates. i love how the honey sweetens the curry. i used yellow curry for its mildness.
This is very yummy! I jazzed the sauce up a little with 1 tsp garlic salt, 1 tsp ginger, & increased the cayenne to 1/2 tsp. I was pleased.
really nice. i liked the flavor, it came out so moist. i cooked it for 30 minutes at 350, then it sat in the oven for a bit longer. it was a bit sweet, so next time i'll do a little less honey, but that's just personal taste. i really like the touch of curry flavor.
I used reg mustard, 4tbs of butter, 1 tbs of curry and it was great!
This is very good. I used 1/4c of butter and added some red pepper flakes because I didn't have the ground cayenne. I used 8 boneless, skinless chicken thighs but kept the sauce amount the same. There was plenty imo. I thought it would be more intense with such strong flavors of curry and dijon, but I actually found the flavor to be quite mild. Next time I will use more curry than called for. Love how quick and easy it is to put together. I baked at 375*, covered with foil, for 20 min and then uncovered at 350* for 25 min. Served it with brown rice, which we put the extra sauce on (so good!) and steamed zucchini. Will definitely be added to the regular rotation!
This dish is fabulous!! I love curry "anything" though. I just used Kraft Honey Mustard dressing/dipping sauce and about 2 T butter. It is so flavorful and moist and yummy.
This was great! Not a typical "curry" flavor, but instead it kind of made its own unique taste. The only thing I'd do different next time is to melt the butter on the stove and fry the curry in it a little before hand to get out some of the grittyness that uncooked curry can sometimes have. Other then that, fabulous!
AMAZING!! So good, don't change a thing.
Very yummy! Be sure to marinate at least 8 hours.
Wow! "Honey this chicken is Excellent!" according to my husband when he called me on the phone to tell me how much he liked this chicken. I had fixed it the night before so this was the reaction the second day. And it could not have been easier to make. This is pretty amazing considering my husband and I would tell you that we don't like curry. Of course, this recipe made liars out of us! I followed the recipe except substituted reduced fat margarine for butter and used less of it. Otherwise followed the recipe. I'm sure it would taste even better with real butter (although it is hard to imagine it tasting better). I think the only reason to change it would be to try to lower fat and calories. I don't think there is any reason to change it because of taste. This will definitely become a regular go to recipe for us. For those that don't like curry go ahead and give it a try in this recipe. I bet you will like it in this combination of flavors. Thanks for sharing such an awesomely delicious, quick and easy recipe.
This was so good, and so simple! I'm going to try this on chicken thighs in a crockpot served over rice next time. Thanks for the great recipe!
delicious, easy and fasT!
Delicious... the whole family loved it, even the little ones!
I tried this as I was looking for a curried chicken recipe. I thought the taste was okay, but my husband, who ends up not being a fan of mustard, didn't like it very much. Of course he ate it, but my three little ones didn't, even though I doubled the amount of honey because the mustard taste was too much as written. So, I think this is great for those who love mustard, just not for my family.
This recipe was great! Fast and easy.
My favorite recipe so far off these pages. The juice is great over rice, and the chicken is suffused with flavor. Using mild curry makes this a good recipe for those not in love with heat. High fat dish, so around here, it gets saved for really special occasions.
This was WAY too sweet for me. I wouldn't make it again, but if you're going to try it I would suggest less honey.
Nice curry flavor and easy to make.
I'm not a huge curry fan either, but this was really good! I practically licked my plate. It's great with a side dish of garlic couscous.
A good dish, however, didn't that punch I was expecting from the curry and cayenne pepper. I being the "pantry queen" was shocked to find, I was out of dijon so I used Boar's Head spicy deli mustard. Definitely, could have done without the butter, it added no extra flavor just extra fat. Hubby and I did like it, we will just make some minor adjustment next time.
This recipe was GREAT . . .even for my Very picky husband. I tried it with pork as well, and cooked it a little longer. It turned out really good as well!
As far as dinners go that require 5 minutes or less of prep time, this is about as good as it gets. We loved the sauce, so next time I will probably double it so that we have more to pour over our rice. And I may also cut the chicken into smaller pieces so that they absorb more of the sauce. This was very tasty, very easy, very quick. We'll make it again.
Pretty good chicken recipe. Very, very easy. I will probably use less honey next time - it was a little too sweet for my taste.
Good recipe, will definitely make it again. Next time I will try pan searing the meat for a couple of minutes each side to caramelize the sauce on the meat surface before baking in the oven for added flavour and colour.
Very tasty and smells great, too! I baked the chicken about 10 minutes longer to make sure it was done. Chicken came out tender and juicy, and the dish was very quick & easy to make.
This was really, really good. I was delayed on a flight home and didn't have time to marinate, so I took another reviewer's hint and cooked the thin cut breasts in a non-stick skillet after mixing all the sauce ingredients. I turned and basted the chicken frequently. Served with rice on the side (used this sauce on the rice, too).
Really good. The honey balances out the mustard and curry flavors nicely. It could use more salt though.
Peter is wild about this recipe! Loves it. Loves it. Loves it. Easy preparation. Bake at 350-375 for about 45 minutes.
This is easy to make and tastes amazing! The only thing I do to shave off a few calories is I use a little less the 1/4 cup of butter and it tastes just as good. This is great over coconut rice!!!
Even our 7 year old asked for seconds of this. Great recipe as-is.
I doubled the curry, added cumin, and used drumsticks instead of chicken breast. This is a nice recipe, but as another reviewer said, it will not satisfy your hot curry cravings.
Quick, easy and good! My daughter (8 yrs old) wouldn't eat it, but then who would expect a kid that age to eat curry? ;-) Hubby & I loved it though, especially how easy it was to just pop in the oven after marinating all night! It took longer to cook to my preferred level of doneness, though, than the recipe recommends, but your preference may vary. I served this with fresh cooked carrots and jasmine rice... YUM! I'd love to try this grilled, too!
This is a great recipe. My husband is not a big fan of honey mustard, but loved it. I used Grey Poupoun deli mustard and it turned out great.
My husband who is really picky loved this and so did I. I will definitely make this again. It was wonderful.
This is a fabulous recipe - I cut the chicken into cubes before cooking and serve over rice. You can also use regular yellow mustard - just as tasty.
I was looking for something new and different to throw on the grill tonight......this was it! I had to use yellow prepared mustard instead of Dijon. I basted the chicken once on each side while it was grilling. It was fantastic!
This is probably the best recipe I've pulled off of this site. I was a bit skeptical at first because I like my curry hot and not sweet, but WOW, what a mouth watering dish! The curry is very subtle and even if you're not a fan, you'd surely love this chicken! Next time, I will use less butter as the recipe called for a bit too much.
My husband and I absolutely LOVE this recipe! I ended up using a tad bit less butter, cutting up the chicken into bite-sized pieces and serving it over rice. I also doubled the sauce and that made for a really nice sauce to put over the rice. VERY yummy!
This was absolutely to die for!! I am not a fan of curry- So I started with a LOT less than it called for. Added more in half teaspoon increments tasting after each addition. I ended up going to the suggested amount in the recipe and, frankly, I could have handled even more. One note...the left overs are even BETTER. I may even consider making this dish the night before I actually want to serve it, they were that good.
We were very pleased with the wonderful taste of this chicken. Our 5 year old daughter LOVED it and ate 2 pieces. The honey added another dimension and married well with the curry and mustard. Very good. Thank you.
Made this for friends on Saturday and it was very well received. I enjoyed the marinade and really let it soak it up. Nice flavor. Will no doubt make often! Thanks!
This was a very tasty dish and super easy. I don't love dijon mustard but mixed with the other flavours it was great. I will definitely make it again.
Intersting chicken. I reduced the curry to 3 tsp and was still full of flavor. I also did the stove-top method instead of baking and turned out good. Since it was so easy, I may make again but I'm debating how often I'll have a craving for this one...
This is great! I let it marinate overnight and the flavor was wonderful. Next time I'll remember to add the cayenne pepper, I'm sure it'll be worth 5 stars.
I made this last night. This recipe produces a very mild sweet curry sauce. Very good but do not make if you're craving curry. I served this over sweet potato puree which I found complimented the dish very well. I will be making this again as it is very easy and very tasty!
Great recipe! I enjoyed it very much! :)
so delicious!! we will make it again and again thank you!!
Very quick and easy to make. My family gave it a thumbs up. I served it over noodles and poured the extra sauce over the noodles. Will make again
I didn't think I would like this recipe because I'm not a fan of curry! Boy, was I wrong and glad I decided to try it. This recipe is simply delicious. I prepared it exactly as the recipe calls and I couldn't imagine changing a thing! Well, except that no one in my family ever finishes an entire chicken breast so I usually cut it into strips to save wasting. I will update once I try it with chicken strips. I highly recommend this :)
We really love this recipe. I made it exactly as written the first time. The second time I made it I cut up the chicken and cooked it in the sauce on the stove. The curry was much more flavorful when cooked in the oven. Served it over white rice. This one is a keeper.
This was FANTASTIC! I used the leftover chicken carcass and skin to make an amazing stock (to which I added a touch more curry and a can of evaporated milk). Will absolutely make again.
This was excellent! I took the advice of others and instead of 1/3 cups of butter I used 3 tbsps of margarine and 2 tbsps of olive oil. I served this over flavour infused rice and a summer salad. I had to print out the recipe for my guests as they left. Thanks Priscilla.
I use bottled Italian dressing instead of the butter and it is so good with the extra spices. I usually use thick breast so it takes longer in the oven, usually 40 to 45 min then I uncover for 10 minutes more