Excellent flavor! My husband asked me to make it TWICE this week! I made the following modifications based on other reviews and personal preference:
I cut the butter to 1/4 cup, used spicy brown mustard, and upped the curry powder to 1 1/2 teaspoons. I also added one large clove of garlic, minced, a scant 1/8 teaspoon of cayenne pepper, and half and onion sliced very thin. I used chicken thighs, and there was enough sauce to do a dozen between two casserole dishes. I coated them well and baked them covered at 350 degrees for an hour, turning halfway through. I then removed the foil, basted them again, turned the oven up to 400, and baked them skin side up for an additional 20 minutes. The skin got nice and brown and crisp.
After baking, there was a lot of fat from the chicken. I separated the fat and ended up with a nice sauce. I served the chicken on a bed of long grain/wild rice topped with the sauce - which was really excellent on the rice. The changes I made resulted in a mildly spicy background flavor that really complimented the sweetness of the honey mustard. I highly recommend this recipe!