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Maple-Curry Chicken

Maple-Curry Chicken

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Matt HG

Maple syrup brings a unique Canadian flavor to a great curry dish.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 40 g
  • 62%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
  2. Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
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Reviews

Susan Stone
24
2/20/2005

This is a nice recipe, easy & colorful. But beware of hot curry paste - it is HOT! I used 1-1/2T, but would recommend starting with 1T, because if there is too much heat the maple flavor gets lost. I used plain, unsweetened soy milk mixed with about 1T cornstarch in place of heavy cream, & it thickened up right away. Next time I make it, I may increase the maple syrup a little, like to a generous 1/4 cup. I served it over jasmine rice. I liked the concept when I read the recipe, and the recipe met my expectations well. This one is a definite keeper.

Jenneylyn
17
11/18/2010

This is my favorite curry recipe. I'm a bit of a wimp, so I used about 1/2 tsp of mild curry powder and it was perfect for me. That is what I love about the recipe, you can add as much or as little of the curry paste or powder to meet your hotness needs. Again, absolutely delicious!

Lece
14
3/2/2010

I skip the sugar and use coconut milk instead of heavy cream. It's a sweet dish, but really good! We make it about once a month. Thank you!