Reviewed: 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.

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MISSJACKIE


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Reviewed: Sep. 26, 2008

The best ever.........

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Eli


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Reviewed: Jun. 23, 2008

Altered the recipe a bit by using a small container of vanilla yogurt (that's what I had on hand) and a 1/2 cup of almond milk instead of the heavy cream. I also left out the onions. Great taste - I never would have thought of combining maple syrup and curry! :)

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MJ & O


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Reviewed: May 7, 2008

This is one of my favorite recipes. I made it exactly as instructed and found the spice of the hot curry paste and the sweetness of the maple syrup complemented one another perfectly. Delicious.

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chrim4010


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Reviewed: 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.

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jennie_444


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Reviewed: 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

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Tiffany

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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Reviewed: 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!

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DICIA


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Reviewed: 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.

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OliveChef

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Salt Lake City, Utah, USA
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Reviewed: 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!

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Aug. 18, 2005

This is a good recipe -- Easy to prepare and the flavor is certainly intriging. I followed the recipe to the letter, except I cut the hot curry paste to 1/2 what was called for and it was still hotter than I liked. However, I noticed my husband taking seconds. Obviously this one is a keeper...thx for the post, Matt!

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XMASRED

	Cooking Level: Intermediate Living In: Port Angeles, Washington, USA
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Reviewed: May 16, 2005

I liked this recipe it was so easy to prepare and my family of five all enjoyed this one very much ...thanks Matt

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stikychikn

	Cooking Level: Intermediate Home Town: Canning Vale, Western Australia, Australia
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Reviewed: 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!

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MAMACRANIAC


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Reviewed: Mar. 16, 2005

Excellent taste. Served with couscous. Mixed the couscous right in after it was finished. Awesome recipe, great taste

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MUNMAN


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Reviewed: Feb. 24, 2005

Easy dish to make. The kids usually do not care for curry, but the maple syrup gave the dish a twist. I did not use hot curry paste; I thought a dry curry powder was spicy enough.

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LCLZBARNES


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Reviewed: 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.

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MISSLUCKYTOES


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Reviewed: Feb. 18, 2005

It was good. Not the best curry I have ever had but definatly a different taste. My husband liked the sweetness of it.

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STEWYANDERIN


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Reviewed: Oct. 16, 2004

This is my favorite dish!

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janetm8


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