Chicken Bombay (Lighter)

By Addie

"WW-friendly adaptation of the delicious recipe posted by *Pamela* (Chicken Bombay (Oamc)). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly.

Ingredients

• 1/8 cup olive oil
• 1/4 cup mustard
• 1/2 cup honey
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 1/2 lbs boneless skinless chicken breasts

Preparation

Step 1

Combine all ingredients, except chicken, in a small sauce pan.
Heat over medium heat until smooth and slightly warmed.

Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.

Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).

Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.

To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.
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REVIEWS:

This was good and I will make it again. I did double the curry spice and am glad I did as it may have been a bit bland for our tastes otherwise. I also used about half the onion powder and then added fresh onions which went lovely with the sauce. In the future I will add fresh garlic as well as I always try to use fresh instead of powders. I served this with divine indian spinach and recipe #196658 and it was a tasty meal. My boyfriend loved this dinner (which I made for Easter Sunday). Thanks for posting!

Fabulous. I didn't have onion powder so I used some jarred garlic. Doubled the sauce recipe using 3/4 c honey and 1 tsp curry powder. I didn't read my directions well and dumped all the sauce over the tenders before putting the oven and it turned out perfectly. DH suggested using the sauce on wings. Yummmmm.....

I have made this chicken 3 times now. We've enjoyed it every time, even the teenagers. Like some other reviewers, I doubled the amounth of curry powder in a single batch of sauce and then doubled the amount of sauce. We love Indian food and this was an easy and delicious alternative to going to our favorite Indian restaurant. Thanks for a great recipe.

We really enjoyed this for dinner last night. I only have one complaint: I should have doubled the sauce - it was so, so yummy! I will make this dish often. I also like that the dish is light.

Not only easy to make, but absolutely delicious! My husband and I have had this dish at least once a week ever since I found the recipe. The sauce has such a great taste. We use chicken tenderloins and serve over white or brown rice. A weekly favorite!

All I can say is YUM! If you're considering making this one, make it TONIGHT. It's awesome! Made it again tonight and I'm serious...it is SO FLIPPIN' GOOD! I'm going to scream and yell!

I am so glad I decided to make this chicken..The sauce was wonderful.I did not heat it,but mixed it in a bowl and coated chicken..I cooked 2 chicken breast with same amount of sauce,I would definitely double this sauce if cooking more than 2..I cooked to golden brown.I cooked rice pilaf#25087 for the chicken to rest on with #204863 green beans and carrots#chocolate cherry bars for dessert,I should of taken a picture it was beautiful and all so tasty..I have this recipe laminated and in my cookbook..I will make this often..Thank you for the recipe..Had to add this was so good ,I cooked it two nights in a row...Try this recipe, you wont be disappointed.

This is a nice sauce. Easy to toss together because the ingredients are those you normally have on hand. I used it on chicken and salmon. It actually seemed like a glaze on the salmon. Our 2 yr old even liked it. If I were just making it for adults I might double the curry. But it is great the way it is written. Thanks for a great recipe.

Great flavor! I played with the spices after reading the prev reviews & here's what I came up with & it worked wonderfully: for one chicken breast, I used 1 1/2 tsp olive oil, 1 tbsp spicy brown mustard, 2 tbsp honey, 1/16 tsp garlic salt, 1/8 tsp hot chili pepper, 1/8 tsp onion powder & 1/4 tsp mild curry powder. Whew! I had plenty of sauce to spoon over the meat, and it was delicious. I wanted to give it a mild curry flavor but with a zing! This fit the bill so thank you!

Overall it was very good, but I thought it really needed more spice. It seemed like just a honey mustard sauce. I would double the chili powder and curry powder if I did it again. Maybe add some chili flakes too.

This has a really nice flavor. The whole family enjoyed it. A keeper.

Wonderful recipe and so easy!! Will add a bit more curry powder next time. Loved the WW-friendly part!

Oh, add fresh garlic!

Enjoyed the flavours in this chicken dish, served with rice to mop up the yummy sauce with. Easy to put together...thanks for sharing.

Wow! This was great and my family loved it! Very simple to make, great flavor. I will definitely make this again and again!! Also, a great make ahead recipe.