Reviewed: Dec. 8, 2009

Excellent, flavorful simple dish. I had some poached chicken breasts and was surfing around allrecipes looking for something to do with them. I have always loved a bit of sweetness in my savory dishes. This recipe was just want I was looking for. I followed the recipe almost exactly. I used fat free half and half with a tablespoon of Greek yogurt for thickness instead of the heavy cream. I served the chicken with brown rice and sauteed spinach. My husband raved about it. This is a for sure repeat!

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salsgirl

Cooking Level: Expert

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Reviewed: Nov. 22, 2009

This dish was very pretty to look at as well as very delicious. The only change I made was to use 2% milk instead of cornstarch to cut down on the fat. The maple syrup added a very unique taste and made a nice change from the standard stir fry. I will be making this again.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

Yum Yum Yum! I cooked 2 chicken breasts right in the pan with the peppers & onions and used soy milk (and corn starch to thicken). The butter isn't necessary. Also added cubed sweet potatoes, in fact if you wanted to make this vegetarian, go with sweet potatoes and some chick-peas in lieu of chicken.

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MissWheatless

Cooking Level: Expert

Home Town: Milford, New Hampshire, USA

Living In: East Rochester, New York, USA

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Reviewed: Oct. 4, 2009

I was surprised to find a recipe that I had all the ingredients for, except for the cream. My Thia curry paste is quite hot so I started with 1TB, added more. I used coconut milk (very Thia) but should have left out the sugar as this milk is sweet. I didn't have enough pure maple so added 1TB orange-pineapple juice concentrate. It worked! Very good! This is a great recipe and, obviously, very adaptable to all our changes. Thanks Matt!

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Jan

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

Amazing!! So easy and delicious. I brought left overs to my co-worker and he immediately asked for the recipe. Thanks for sharing. I would double it because the leftovers are even better.

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staceysmom

Cooking Level: Intermediate

Home Town: Waterloo, Ontario, Canada

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Reviewed: Sep. 16, 2009

Easy and Yummy! Kids loved it!

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Karin

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Reviewed: Aug. 23, 2009

Loved it!! We've had this dish twice now and wouldn't change a thing. Our favourite resort serves Maple Curry Chicken Ravioli and we were looking for a recipe to make it at home. This recipe is even better than the original and is perfect served over cheese ravioli!

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KAYJAYV

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Reviewed: Jul. 7, 2009

VERY TASTY CURRY! Not too sweet, not too hot. The maple flavor was there, but very subtle. I did not have cooked chicken, so just sauteed uncooked pieces with the veggies. Needed to simmer a bit longer to make sure it was cooked through, so just used 2% milk instead of heavy cream and it thickened up just right.

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gapch1026

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Reviewed: May 10, 2009

YUMMMMMMMMMMMMMMMMMMMM !!!

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Kim

Cooking Level: Intermediate

Home Town: Dalhousie, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 17, 2009

Awesome recipe- with some tweaks. Cooked in about 2-3 Tbls smart balance butter (olive oil has too low smoke point to use for frying/sauteing) used only 2 peppers (red and yellow), only 1/4 onion, added a little wild onion, subbed Stevia for the sugar (will just omit next time, wasnt necessary), just 2 Tbsp maple syrup (all I had left), 1% milk + 1 tbsp cornstarch and thin pat of butter instead of cream, and about 1 1/3tsp curry powder (dont have paste). Next time I will cut the curry powder down to 1 tsp or 3/4 tsp, still a bit hot for us. More maple syrup might counteract more curry though. Oh, also used cooked turkey instead of chicken. Served over barley- was excellent.

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Connie S

Cooking Level: Beginning

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Reviewed: Mar. 9, 2009

Absolutely delicious....I scaled it back to work for one chicken breast.....and omited the sugar....and it was sooo good. I was feeding myself and my four year old son so used medium (biryani) curry paste and we both loved it. I tossed it with a multi colored (veggie) spiral noodle.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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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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