This chicken is spicy, tangy and juicy, but with no added fat. It's easy to make in large batches so it's perfect for a party. And unlike most curries, it's baked so you can spend time with your guests while it cooks.
This was an OK recipe. I added a bit of splenda since it had an almost bitter taste to it. My husband liked it which surprised me as he doens't care for Cumin and that was a major flavor to this. Will make it again, but keep tweaking a bit until satisifed. - 07 Mar 2008 (Review from Allrecipes USA and Canada)
We are a pretty healthy couple, so we try to find easy, healthy recipes. Just for future reference, we liked the way this recipe worked, on the other hand, we did not use any chili powder, and did not marinate the chicken over night. We simply mixed together the ingredients, and spread them over a few pieces of provolone cheese which we put on top of the chicken before popping it into the oven. It came out smelling great and went well with green beans. Thanks! - 26 May 2009 (Review from Allrecipes USA and Canada)
i used lite soy sauce instead of Worcestershire sauce and brown spice mustard instead of dijon. also added a 1/2 teaspoon curry powder and a little less ginger. a litte olive oil in the bottom of the dish. It was wonderful!! Had it with broccoli, cauliflower, and rice. - 11 Jul 2009 (Review from Allrecipes USA and Canada)