Recipe by Nikki
"My mom tried something similar to this in a restaurant and thoroughly raved about it, so I tried to re-create it for Mother's Day. She loved this version so much that she won't order Maple Curry Chicken in restaurants anymore! Serve over your favorite pasta."
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yellow bell pepper, diced
1 1/4 cups
skinless, boneless chicken breast halves - cut into bite-size pieces
If you don't have curry paste you can use curry powder instead plus 3T ketchup of tomato paste.
Also you don't need to add each thing and wait a minute. You can just caramelize the onions and add the dry ingredients, then the wet, then add chicken and cook 10 minutes in the sauce and veggie mixture.
The meat will absorb the sauce better if it's cooked in it. It will come out more tender as well. If you chop the chicken in strips or chunks you can cook it for 10 minutes and it will be perfect.
This was good. It definitely had a lot of flavor, but I wouldn't go so far as to call it "Maple" curry chicken. The maple flavor is really lost and really just acts as a sweetner. Heavy cream could probably be substituted for coconut milk. It's not stated in the recipe, but if you use curry paste, I recommend using red curry paste. I think if the maple flavor could have been more prominent it would have really stood out as a unique curry. However, it really was just like any other curry.
We liked this very much. I used thighs in place of breasts, sour cream in place of cream cheese, and 1T of curry powder in place of paste because that's what I had on hand. The flavors all blended very well. I could see using coconut milk as well in this dish since it has a Thai flair to it. After cooking the chicken in the sauce (why bother cooking it separately?) I removed it and added about 3-4 cups of cooked brown rice I had left over from another meal to the sauce. Then I cooked them together until the sauce thickened slightly and the rice was heated through. Excellent! Adding this to our favorites list. Thank you!
Just right combo of sweet and spicy. I will make this again and again. I used an extra tablespoon of cream cheese as I did not have cream, otherwise made as written.
Just made this and the whole family loved it.
This is my first curry dish out of more than ten that has actually turned out edible. I didn't have all the ingredients called for as this was an impromptu attempt to use of chicken. Even without certain ingredients this was still really good. Next time I will be certain to pick up some onion and peppers for this dish. Since I also didn't have cream cheese, I used a bit of cornstarch to thicken up the sauce.
Used entire green pepper. Add more veggies next time.
This was awesome. My whole family loved it. I have been looking for a recipe since trying it at a local restaurant. I replaced the cream with evaporated milk and some corn starch to thicken; cut back on the butter and oil and used light cream cheese. I also did not have paste so just used the curry powder. Even with all these changes, it was really very tasty. I served it on penne noodles with stir fried veggies ( the kids told me they wanted me to make it again. ) Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 461
** Calories from Fat: 260
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