Maple-Curry Chicken53 Reviews
- Prep: 5 min
- Cook: 30 min
- Ready In: 35 min
“Maple syrup brings a unique Canadian flavor to a great curry dish.” - by Matt HG
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 546 cal
- 40 g
- 26.4 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"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. ..." See more 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."
"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..." See more the curry paste or powder to meet your hotness needs. Again, absolutely delicious!"
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