I would use less honey and more curry. I also used split breasts only and they were very tasty. I would make it again. We served it with steamed asparagus.
Baked Curry-Glazed Chicken
amyallen Posted: 10/06/09
dnasaint Posted: 05/30/10
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.
MichelleBiggs Posted: 04/05/10
I made this with skinless thighs. Good and both kids and adults enjoyed it. Nevertheless, I will cut down on the butter next time and use leaner chicken. I will also increase the curry powder. With a few tweaks, this recipe could easily get to 4-stars.
dmloss Posted: 03/29/11
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!
Onecentinvegas Posted: 03/25/11
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?
JillHP Posted: 02/22/10
If you make this in a jelly-roll pan, the extra sauce is going to burn off (in my case). I would make again in a 9x13 to have plenty of sauce to pour over rice. Great combination of ingredients for good flavor!
treemont Posted: 04/25/10
I liked the flavor - although it certainly didnt taste too much like true, Indian curry. I increased the amt of curry powder as some reviewers recommended - almost doubling it. That helped. However, the sauce was only enough for 4 thighs and three drumsticks. You gotta up the honey and other ingredients if youre gonna come close to covering 4lbs of chicken. Thank you, though!
habamom Posted: 05/13/10
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.
cook187 Posted: 01/18/12
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!
Mom2ake Posted: 07/29/13
This was soooo good!! My husband and I couldn't get enough. Definitely making this one again and again!