Melt the butter and stir in the mustard, honey and curry powder. I've written her measurements above but I might cut down on the honey a bit next time. It seemed just a tad sweet--but good!

Put the chicken in a baking pan and pour the sauce over it. Flip the chicken around so it's coated, then put skin side down. If you're not baking it now, cover and refrigerate, then pull out while the oven is preheating so you don't stick a too-cold baking dish in the hot oven. (Alternately, you could marinate the chicken in a freezer bag, then put in the baking dish before baking.)

Preheat the oven to 350 F.  Bake the chicken 30 minutes, then turn the pieces over so the skin is up so it can get crispy.  Bake another 25-30 minutes. If you like extra crispy skin, like we do, put it under the broiler the last 5 minutes or so.