Search thousands of recipes reviewed by home cooks like you.

Maple-Curry Chicken

Maple-Curry Chicken

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Matt HG

Matt HG

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Susan Stone
23

Susan Stone

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

Jenneylyn

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

Lece

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!

More reviews

Similar recipes

ADVERTISEMENT