Maple Curry Chicken

Maple Curry Chicken

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Nikki
Recipe by  Nikki

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (12)

Rate This Recipe
Tree's Company
31

Tree's Company

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 and add the dry ingredients, then the wet, then add chicken and cook 10 minutes in the sauce and veggie mixture. The meat will absorb the sauce better if it's cooked in it. It will come out more tender as well. If you chop the chicken in strips or chunks you can cook it for 10 minutes and it will be perfect.

NDG1974
15

NDG1974

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 blended very well. I could see using coconut milk as well in this dish since it has a Thai flair to it. After cooking the chicken in the sauce (why bother cooking it separately?) I removed it and added about 3-4 cups of cooked brown rice I had left over from another meal to the sauce. Then I cooked them together until the sauce thickened slightly and the rice was heated through. Excellent! Adding this to our favorites list. Thank you!

Lilcat
10

Lilcat

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 28.9 g
  • 44%
  • Carbs
  • 20.9 g
  • 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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