Maple Chicken Curry Recipe -
  • READY IN 45 mins

Maple Chicken Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. Remove skillet from heat.
  2. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
  3. Mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. Add maple syrup and simmer until thickened, about 5 minutes.
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  • Cook's Note:
  • Although it should makes 4 servings, I usually double the recipe if making for 4 and have leftovers for lunch the next day.
  • Use mild, medium, or hot curry paste.
  • Add 2 tablespoons cornstarch with the maple syrup for a thicker sauce if desired.

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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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