Recipe by EJackman
"My sister made this for me one time and I have made it for others and the recipe has been passed on so many times. My sister ate this at a friend's house and tried to re-create it without the recipe. She tried so many times and discovered that making it great had to do with the cream! Serve with basmati rice with saffron."
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olive oil, or as needed, divided
skinless, boneless chicken breast halves, cut into chunks
red bell pepper, chopped
heavy whipping cream
This was delicious! At first I thought it was a little sweet, but I added some fresh chopped basil and some smokey salt and it was delicious with just the right amount of sweet heat! I used red curry paste and coconut milk in place of the heavy cream. Definitely will make this again.
Loved it. used coconut milk instead of heavy cream but maple syrup really added something good
I was a little skeptical because I wasn't sure about maple and also the grocery store didn't have curry paste. All the had were Marion's Kitchen curry kits which did have the paste inside. Going by another reviewer I got the Thai red curry kind. I ended up combining the instructions for the kit and the recipe, leaving out the heavy cream since the kit came with coconut milk. I just made the sauce and mixed it with the ingredients from the recipe. It turned out very good! the dried chillies from the kit and the maple syrup balanced each other out very well. Just the right amount of sweetness and spicy. Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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