Rating: 4.5 stars 4.6
33 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

461 calories; protein 29.4g; carbohydrates 20.9g; fat 28.9g; cholesterol 136.4mg; sodium 308.9mg. Full Nutrition
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