Maple Curry Chicken

Name: Maple Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; ½ cup yellow bell pepper, diced; 1 teaspoon white sugar; ¼ cup maple syrup; 2 tablespoons curry paste; 1 ¼ cups chicken broth; ½ cup heavy cream; 4 skinless, boneless chicken breast halves - cut into bite-size pieces; 3 tablespoons cream cheese

Rating: 4.72 stars

32 Ratings
22 Reviews
5 Photos

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.

By Nikki

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

461.1 calories; 29.4 g protein; 20.9 g carbohydrates; 136.4 mg cholesterol; 308.9 mg sodium. Full Nutrition

Reviews (22)

Most helpful positive review

Tree's Company

07/29/2011

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 and add the dry ingredients then the wet then add chicken and cook 10 minutes in the sauce and veggie mixture. The meat will absorb the sauce better if it's cooked in it. It will come out more tender as well. If you chop the chicken in strips or chunks you can cook it for 10 minutes and it will be perfect. Read More

Helpful

(34)

Most helpful critical review

ValleyLily

10/03/2013

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 could probably be substituted for coconut milk. It's not stated in the recipe but if you use curry paste I recommend using red curry paste. I think if the maple flavor could have been more prominent it would have really stood out as a unique curry. However it really was just like any other curry. Read More

Helpful

(1)

32 Ratings

5 star values: 24
4 star values: 7
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tree's Company

07/28/2011

Helpful

(34)

NDG1974

09/02/2011

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 blended very well. I could see using coconut milk as well in this dish since it has a Thai flair to it. After cooking the chicken in the sauce (why bother cooking it separately?) I removed it and added about 3-4 cups of cooked brown rice I had left over from another meal to the sauce. Then I cooked them together until the sauce thickened slightly and the rice was heated through. Excellent! Adding this to our favorites list. Thank you! Read More

Helpful

(17)

Lilcat

07/05/2011

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. Read More

Helpful

(13)

panderso

05/15/2011

Just made this and the whole family loved it. Read More

Helpful

(10)

lillsoldat

07/28/2011

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 without certain ingredients this was still really good. Next time I will be certain to pick up some onion and peppers for this dish. Since I also didn't have cream cheese I used a bit of cornstarch to thicken up the sauce. Read More

Helpful

(8)

denali60

10/31/2011

Used entire green pepper. Add more veggies next time. Read More

Helpful

(7)

Mar

01/18/2012

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 back on the butter and oil and used light cream cheese. I also did not have paste so just used the curry powder. Even with all these changes it was really very tasty. I served it on penne noodles with stir fried veggies ( the kids told me they wanted me to make it again. ) Thanks for the recipe! Read More

Helpful

(6)

Michelle

11/11/2011

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 forgoet doh! I feel bad rating it though this way...but it was good. The maple syrup lent a very sweet flavor but I do think the curry should have shown through more than it did. I have to find that curry paste. Read More

Helpful

(6)

kristow

11/26/2011

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

Helpful

(6)

ValleyLily

10/03/2013

Helpful

(1)

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Nutritional Information

Maple Curry Chicken

Servings Per Recipe: 4
Calories: 461.1

% Daily Value *

protein: 59 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 44 %

saturated fat: 71 %

cholesterol: 46 %

vitamin a iu: 17 %

niacin equivalents: 147 %

vitamin b6: 47 %

vitamin c: 64 %

folate: 4 %

calcium: 7 %

iron: 8 %

magnesium: 16 %

potassium: 13 %

sodium: 12 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Maple Curry Chicken

1 of 22

All Reviews

Tree's Company

07/28/2011

Helpful

(34)

NDG1974

09/02/2011

Helpful

(17)

Lilcat

07/05/2011

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.

Helpful

(13)

panderso