Baked Curry-Glazed Chicken

Delicious!! We loved this recipe!! Its so easy to make and tastes so good! I doubled the curry and used olive oil instead of butter. Came out perfect! I will def make it again!

I thought this recipe was excellent and super EASY to make. I made two chicken breast halves so I only used a fourth of each of the ingredients which made the right amount of sauce. I added a little more curry powders as other reviewers suggested. I cooked the chicken breasts at 375 for 40 minutes and they turned out perfect. I will definitely make this recipe again!

This recipe is deceptively simply and amazingly good. My husband went nuts for this. I took the other posters advice: doubled the curry powder, used less butter and baked in a baking dish. Fast set-up, few ingredients, cheap to make, delicious results . ..what's not to like?

This is one of my family's favorite recipes. The kid likes it, the adults like it, and it can be doubled for a crowd. It is definitely not authentic Indian, but it is tasty and easy.

I love the simplicity of this recipe. I used a 10x15 pan, which fit my 3.25 lb cut up (and mostly skinned) chicken just perfectly. I only had to bake it for 55 minutes. The flavor was similar to a Leann Chin or Wanchai Ferry (box mix)-type cashew chicken (without breading). YUM! We'll have this for dinner again.