Maple syrup brings a unique Canadian flavor to a great curry dish.

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Ingredients

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

Directions

  • 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.

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  • 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.

Nutrition Facts

546 calories; 40 g total fat; 149 mg cholesterol; 292 mg sodium. 26.4 g carbohydrates; 21.9 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2005
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 lost. I used plain unsweetened soy milk mixed with about 1T cornstarch in place of heavy cream & it thickened up right away. Next time I make it I may increase the maple syrup a little like to a generous 1/4 cup. I served it over jasmine rice. I liked the concept when I read the recipe and the recipe met my expectations well. This one is a definite keeper. Read More
(24)

Most helpful critical review

Rating: 3 stars
08/02/2006
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 which provided a nice contrast to the sweetness. Fun recipe to try though! Read More
(2)
93 Ratings
  • 5 star values: 67
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/20/2005
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 lost. I used plain unsweetened soy milk mixed with about 1T cornstarch in place of heavy cream & it thickened up right away. Next time I make it I may increase the maple syrup a little like to a generous 1/4 cup. I served it over jasmine rice. I liked the concept when I read the recipe and the recipe met my expectations well. This one is a definite keeper. Read More
(24)
Rating: 5 stars
02/20/2005
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 lost. I used plain unsweetened soy milk mixed with about 1T cornstarch in place of heavy cream & it thickened up right away. Next time I make it I may increase the maple syrup a little like to a generous 1/4 cup. I served it over jasmine rice. I liked the concept when I read the recipe and the recipe met my expectations well. This one is a definite keeper. Read More
(24)
Rating: 5 stars
11/18/2010
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 little of the curry paste or powder to meet your hotness needs. Again absolutely delicious! Read More
(21)
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Rating: 4 stars
03/02/2010
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! Read More
(17)
Rating: 4 stars
03/30/2005
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 well as a little salt. I also used 1/2 milk and 1/2 half and half to cut the fat. I served with couscous as someone suggested... delicious! Read More
(11)
Rating: 5 stars
12/09/2009
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 dishes. This recipe was just want I was looking for. I followed the recipe almost exactly. I used fat free half and half with a tablespoon of Greek yogurt for thickness instead of the heavy cream. I served the chicken with brown rice and sauteed spinach. My husband raved about it. This is a for sure repeat! Read More
(8)
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Rating: 5 stars
04/10/2008
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 only thing I would change would be to cut back on the number of peppers a bit. This dish is best when made with lots of sauce. Read More
(7)
Rating: 5 stars
04/18/2007
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 3/4 tsp of curry powder (could up it to 1-1/2 tsp) and would reduce the maple syrup to 2 tbsp but this was delicious! Read More
(6)
Rating: 5 stars
03/25/2012
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 curry paste though as I was making it for my family who don't like spicy things. i also had to use whipping cream (35%) because the grocery store didn't carry heavy cream but it still reduced nicely and thickened up for me. This is definately going to be something I make again. Read More
(5)
Rating: 4 stars
06/01/2011
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 maple syrup and about 2 1/2 TBS medium biryani curry paste since that's what was in the fridge. Could have used more but didn't want to make it too hot for the family. I would cut down the maple syrup to 1 TBS next time as my family found it quite sweet but maybe that's because of the kind of curry I used. I like that there is plenty of curry sauce. Tip: we ate it with Tandoori naan bread purchased at the grocery store and heated up by holding it with tongs on top of the gas burner on either side until slight char marks show and then buttered. Served beside steamed green beans carrots and cauliflower. Thanks for a fast and easy and tasty dish. Read More
(5)
Rating: 3 stars
08/02/2006
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 which provided a nice contrast to the sweetness. Fun recipe to try though! Read More
(2)