Maple Curry Chicken

Maple Curry Chicken

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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Ingredients

45 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place butter in a large skillet. Pour in olive oil and heat over medium-high heat. Add the onion, garlic, and yellow pepper to the skillet. Cook and stir until the onion and peppers are soft.
  2. Sprinkle sugar over onion mixture and cook one minute. Pour in maple syrup and cook another minute. Add curry paste and cook another minute. Pour in chicken broth and cream. Bring to a slow boil, then simmer on medium-low heat for 15 minutes.
  3. Meanwhile, in a separate pan, cook the chicken over medium heat until cooked through on all sides, about 10 minutes. Stir cooked chicken into the sauce. Simmer five minutes, then add cream cheese. Simmer another 5 minutes.

Reviews

Read all reviews 18
  1. 27 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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 co...

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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 an...

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 blend...

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 with...

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...

I didn't have, nor could I find curry paste, so I used ketchup and curry powder to make my own, per a reviewer suggestion. I had no idea the ratio, so I just added what I thought, which I now ...

Needs salt and sriracha. Added sweet potato and cut maple syrup in half.

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