Maple Curry Chicken

Maple Curry Chicken

13
Nikki 1

"My mom tried something similar to this in a restaurant and thoroughly raved about it, so I tried to re-create it for Mother's Day. She loved this version so much that she won't order Maple Curry Chicken in restaurants anymore! Serve over your favorite pasta."

Ingredients

45 m {{adjustedServings}} servings 461 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Place butter in a large skillet. Pour in olive oil and heat over medium-high heat. Add the onion, garlic, and yellow pepper to the skillet. Cook and stir until the onion and peppers are soft.
  2. Sprinkle sugar over onion mixture and cook one minute. Pour in maple syrup and cook another minute. Add curry paste and cook another minute. Pour in chicken broth and cream. Bring to a slow boil, then simmer on medium-low heat for 15 minutes.
  3. Meanwhile, in a separate pan, cook the chicken over medium heat until cooked through on all sides, about 10 minutes. Stir cooked chicken into the sauce. Simmer five minutes, then add cream cheese. Simmer another 5 minutes.
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Reviews

13
  1. 20 Ratings

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If you don't have curry paste you can use curry powder instead plus 3T ketchup of tomato paste. Also you don't need to add each thing and wait a minute. You can just caramelize the onions an...

We liked this very much. I used thighs in place of breasts, sour cream in place of cream cheese, and 1T of curry powder in place of paste because that's what I had on hand. The flavors all blend...

Just right combo of sweet and spicy. I will make this again and again. I used an extra tablespoon of cream cheese as I did not have cream, otherwise made as written.