Maple Chicken Curry

Maple Chicken Curry
Special Recipe : Maple Chicken Curry

Summary

Maple Chicken Curry

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.

Servings 0}

Integrated

  • 2 tablespoons olive oil, or as needed, divided
  • 3 eaches skinless, boneless chicken breast halves, cut into chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 medium (blank)s carrots, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons curry paste
  • 1/4 cup maple syrup

Directions

  1. 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.

  2. 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.

  3. 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.

Per Serving:

  • 454.4 calories
  • protein 19g 38% DV
  • carbohydrates 26.4g 9% DV
  • fat 30.8g 47% DV
  • cholesterol 125.4mg 42% DV
  • sodium 229.2mg 9% DV.

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