Have made this every few months for years! Easy and tasty! We like spicy foods so I usually use hot curry powder and horseradish mustard. I've made with bone-in parts, and with boneless thighs or breasts. Reheats well when I bring it to the office for lunch (and just the smell inspires envy from colleagues) A regular in our rotation! For a pound of boneless breasts or thighs, I use 2/3 of the marinade recipe. I've even used this sauce on tilapia and added panko crumbs on top and baked. Just plain yummy. Pros: Flexible recipe, you can vary types of mustard and honey, you can use on bone-in or boneless parts
Great weeknight dish Made this on a whim and thoroughly enjoyed it. I used 3 lbs of drumsticks and thighs, and (prompted by summerjeter's observation) doubled the amount of sauce. I substituted Dijon mustard for whole-grain (which I don't like) and believe it worked well. My only drawback was that I did not have Madras curry on hand, and so used a more 'ordinary' version. Though the finished dish was tasty, the prescribed curry powder might have pushed it from good to great. Pros: Easy to prepare Cons: Don't use 'generic' curry powder
Very light, easy to make and the chicken was yummy. The sauce did not seem plentiful for 3 pounds of chicken, so I made it with 1.5 pounds of skinless chicken breasts. Because I do not like curry, I substituted with garlic powder. I also used natural spicy honey mustard instead and only a pinch of sea salt because I have to watch my blood pressure. Served my chicken with sweet corn, which complimented the flavor wonderfully. Will add to my list of quick, good recipes.