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Maple-Curry Chicken

Maple-Curry Chicken

Matt HG

"Maple syrup brings a unique Canadian flavor to a great curry dish."
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35 m servings 546 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 40 g
  • 62%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 292 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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  • Prep

  • Cook

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  1. 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.
  2. 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.

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Read all reviews 62
  1. 81 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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, whi...

Most helpful
Most positive
Least positive

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 ...

This is my favorite curry recipe. I'm a bit of a wimp, so I used about 1/2 tsp of mild curry powder and it was perfect for me. That is what I love about the recipe, you can add as much or as lit...

I skip the sugar and use coconut milk instead of heavy cream. It's a sweet dish, but really good! We make it about once a month. Thank you!

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 we...

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 ...

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 on...

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/...

Yummy! I left out 2 of the peppers as I only had 1 red bell pepper. Used about 3 cups of chicken breast, left out the sugar and substituted 1 can coconut milk as others suggested, used 2 TBS map...

Made this tonight for dinner, and wow, was it good. You can taste the maple syrup, but it isn't overpowering and provides a complex but light sweetness to balance the curry. I did use mild curr...

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