Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Chicken a la King I
Chicken Roll Ups
Easy Olive Martini Chicken
KJ's Mushroom Chicken
Cola Chicken
MORE
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Lunch Box: Chicken Pops
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Citrus Skillet Chicken & Rice (Video)
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Chicken & Broccoli Alfredo (Video)
Deviled Chicken (Video)
Finger-Lickin' Chicken Dippers
Related Collections
45 Minute Main Dishes
Everyday Leftovers - Chicken
Everyday Leftovers - Main Dishes
Chicken
Chicken Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Allrecipes Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Maple-Curry Chicken
SUBMITTED BY:
Matt HG
"Maple syrup brings a unique Canadian flavor to a great curry dish."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Feb. 20, 2005 by MISSLUCKYTOES
X
Full Review
MISSLUCKYTOES
Feb. 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.
Was this review helpful?
[
YES
]
7 users found this review helpful
This is a nice recipe, easy & colorful. But beware of hot curry paste - it is HOT! I used...
MORE
MORE
Reviewed on Apr. 10, 2008 by jennie_444
X
Full Review
jennie_444
Apr. 10, 2008
I first had this dish in a local restaurant and LOVED it! I went home to try to find its nearest match online. This recipe closely parallels that one and its delicious to the last bite. The only thing I would change would be to cut back on the number of peppers a bit. This dish is best when made with lots of sauce.
Was this review helpful?
[
YES
]
3 users found this review helpful
I first had this dish in a local restaurant and LOVED it! I went home to try to find its...
MORE
MORE
Reviewed on Mar. 30, 2005 by MAMACRANIAC
X
Full Review
MAMACRANIAC
Mar. 30, 2005
I liked this, (though I didn't have the red pepper)I used curry powder as well, as I didn't have the paste, and I only used about 1/2 tsp. (because of the kids) but added more at the table as well as a little salt. I also used 1/2 milk and 1/2 half and half to cut the fat. I served with couscous as someone suggested... delicious!
Was this review helpful?
[
YES
]
3 users found this review helpful
I liked this, (though I didn't have the red pepper)I used curry powder as well, as I didn't...
MORE
MORE
Reviewed on Apr. 18, 2007 by DICIA
X
Full Review
DICIA
Apr. 18, 2007
I don't like the heat and spice of curry so this was perfect for me! I loved the sweet, creamy sauce with a hint of curry to add a punch. I did not use the curry paste and I only used about 3/4 tsp of curry powder (could up it to 1-1/2 tsp) and would reduce the maple syrup to 2 tbsp, but this was delicious!
Was this review helpful?
[
YES
]
2 users found this review helpful
I don't like the heat and spice of curry so this was perfect for me! I loved the sweet,...
MORE
MORE
Reviewed on Oct. 5, 2006 by
OliveChef
X
Full Review
OliveChef
Oct. 5, 2006
Very good recipe! I left out the heavey cream and haled the butter to make the meal easier on the treadmill the day after. My 5 year-old son even liked it. *Possible veriation is to cook the chicken after rubbing some curry into it.
Was this review helpful?
[
YES
]
2 users found this review helpful
Very good recipe! I left out the heavey cream and haled the butter to make the meal easier on...
MORE
MORE
Reviewed on Sep. 26, 2008 by Eli
X
Full Review
Eli
Sep. 26, 2008
The best ever.........
Was this review helpful?
[
YES
]
1 user found this review helpful
The best ever.........
MORE
MORE
Reviewed on Jun. 5, 2007 by
Tiffany
X
Full Review
Tiffany
Jun. 5, 2007
I had to make some alterations and it still turned out wonderful. I didn't have yellow bell and only 1/2 of a red & green one. I cut back on fat by using milk to replace some of the cream and only used 1/2 the butter and pump spray olive oil. I also only used 2tsp.curry thinking it would be to hot (and if children are eating this I would definanlty cut it back) but next time I will use the full amount. Served over rice with bread
Was this review helpful?
[
YES
]
1 user found this review helpful
I had to make some alterations and it still turned out wonderful. I didn't have yellow bell...
MORE
MORE
Reviewed on Aug. 2, 2006 by
What a Dish!
X
Full Review
What a Dish!
Aug. 2, 2006
This was good, but not outstanding. I think it was too sweet with all the bell peppers, maple syrup, and additional sugar. I served it with brown rice cooked in my home made chicken broth, which provided a nice contrast to the sweetness. Fun recipe to try though!
Was this review helpful?
[
YES
]
1 user found this review helpful
This was good, but not outstanding. I think it was too sweet with all the bell peppers, maple...
MORE
MORE
Reviewed on Oct. 16, 2004 by janetm8
X
Full Review
janetm8
Oct. 16, 2004
This is my favorite dish!
Was this review helpful?
[
YES
]
1 user found this review helpful
This is my favorite dish!
MORE
MORE
Reviewed on Nov. 22, 2008 by MISSJACKIE
X
Full Review
MISSJACKIE
Nov. 22, 2008
Very good! I made it with milk (mixed with a tablespoon of butter and teaspoon of flour) instead of cream since I didn't have any. I'm sure it would be richer with cream, but it was still good my way.
Was this review helpful?
[
YES
]
0 users found this review helpful
Very good! I made it with milk (mixed with a tablespoon of butter and teaspoon of flour)...
MORE
MORE