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.

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Ingredients

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

Directions

  • 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.

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  • 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.

Cook's Note:

Although it should makes 4 servings, I usually double the recipe if making for 4 and have leftovers for lunch the next day.

Use mild, medium, or hot curry paste.

Add 2 tablespoons cornstarch with the maple syrup for a thicker sauce if desired.

Nutrition Facts

454 calories; 30.8 g total fat; 125 mg cholesterol; 229 mg sodium. 26.4 g carbohydrates; 19 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2015
This was delicious! At first I thought it was a little sweet but I added some fresh chopped basil and some smokey salt and it was delicious with just the right amount of sweet heat! I used red curry paste and coconut milk in place of the heavy cream. Definitely will make this again. Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2015
This was delicious! At first I thought it was a little sweet but I added some fresh chopped basil and some smokey salt and it was delicious with just the right amount of sweet heat! I used red curry paste and coconut milk in place of the heavy cream. Definitely will make this again. Read More
(4)
Rating: 5 stars
01/20/2015
This was delicious! At first I thought it was a little sweet but I added some fresh chopped basil and some smokey salt and it was delicious with just the right amount of sweet heat! I used red curry paste and coconut milk in place of the heavy cream. Definitely will make this again. Read More
(4)
Rating: 5 stars
07/13/2015
Loved it. used coconut milk instead of heavy cream but maple syrup really added something good Read More
(2)
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Rating: 5 stars
10/23/2015
Love everything about this recipe. I followed it perfectly & it came out great. Served with brown rice. Thanks! Read More
(2)
Rating: 5 stars
07/12/2015
I was a little skeptical because I wasn't sure about maple and also the grocery store didn't have curry paste. All the had were Marion's Kitchen curry kits which did have the paste inside. Going by another reviewer I got the Thai red curry kind. I ended up combining the instructions for the kit and the recipe leaving out the heavy cream since the kit came with coconut milk. I just made the sauce and mixed it with the ingredients from the recipe. It turned out very good! the dried chillies from the kit and the maple syrup balanced each other out very well. Just the right amount of sweetness and spicy. Everyone loved it! Read More
(2)
Rating: 4 stars
06/22/2017
It was good but too sweet. I hadn't added the syrup and put in some garlic salt and it was perfect. Then I added it and it was too sweet for my husband and I. Next time I will leave out the syrup. Read More
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