MAPLE CHICKEN CURRY

Maple Chicken Curry image

My sister made this for me one time and I have made it for others and the recipe has been passed on so many times. My sister ate this at a friend's house and tried to re-create it without the recipe. She tried so many times and discovered that making it great had to do with the cream! Serve with basmati rice with saffron.

Provided by Erin Bruegger

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

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Ingredients

2 tablespoons olive oil, or as needed, divided
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, diced
1 red bell pepper, chopped
2 cloves garlic, minced
2 carrots, chopped
1 cup heavy whipping cream
2 tablespoons curry paste
¼ cup maple syrup

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. Remove skillet from heat.
Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
Mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. Add maple syrup and simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 26.4 g, Cholesterol 125.4 mg, Fat 30.8 g, Fiber 2.4 g, Protein 19 g, SaturatedFat 15.2 g, Sodium 229.2 mg, Sugar 17.4 g