Maple-Curry Chicken

This was a great recipe to make. I unintentionally didn’t use enough curry paste but it still had a nice sweet flavor and it paired perfectly with Jasmine rice and some naan. Next time I make I will try also adding some cumin and make sure to use more of the paste so it has a nice kick.

A pretty good sweet curry that I found ever-so-slightly cloying. I used Camp maple syrup and 2 tablespoons – not 2.5 – of Patakis hot curry paste. The dish was not very spicy and I could’ve at least used the full 2.5 tbsp. I didn’t have pre-cooked chicked so I cooked it with pepper and oil, and then cooked the peppers and onions in the juices of the chicken. I didn’t add any additional oil. The sauce was very runny, and I had to simmer it for an additional 30 minutes and add a teaspoon of corn starch. Served the dish with with arborio rice. Not sure what could be done to further refine the dish, but maybe the sugar isn’t necessary. An additional savory touch also might be helpful.

This was too sweet for our tastes. I eliminated the sugar, but will also omit the maple syrup.

Really Good! It wasn’t spicy enough for us. We added chili flakes and next time we want to add a Thai chili. Easy to follow and cook.

This was SO SO good! The combination of maple and curry – yummmmmmmmm. I only had 1 red pepper and cut it and the onion in big chunks. I used coffee cream and Madras paste which were perrrrrfect. I added corn and we absolutely LOVED it.

Very good dish. I agree with most reviewers that it is a bit too sweet even without the sugar. I cut the curry paste down to 1 TBSP form the 2.5 and I will probably increase that next time. Could have had a little more kick, even for the kids! Will definitely make again.

Unbelievable!!! The best curry recipe I’ve ever made. I hate going off recipes on my first try – but was worried on the spiciness so used green paste (2tbsp). Sooooo good. We were fighting over the leftovers. Thank you!!!

One of my favourite recipes. Always a hit with family and friends that come over too. The only thing I change is the curry paste. I use curry powder instead and its phenomenal! I substitute the same amount.

Made as specified, but used yellow curry powder as we cannot handle the heat. So delicious and flavorful! Served it over rice. My hubby who thinks he doesn’t like curry went nuts over it. Oh, and I added mushrooms because I didn’t have as many peppers as I thought I did. Will try it another time using coconut milk as one person suggested. I’m trying it tonight with shrimp.

Easy to make and sweet! I used green peppers only, and added in a few garden tomatoes. I also replaced heavy cream with milk and it tasted great! I’d maybe cut down on the sugar as it’s quite sweet. Otherwise very good!

Made with mild Curry as mom doesn’t like hot stuff winner winner curry chicken dinner!!!

I was pretty skeptical with the whole maple syrup thing, but it really added an awesome flavor. My husband ate the leftovers the next day, and despite the fact that he allegedly “hates” leftovers, he gobbled it up.

I have been making this recipe a couple times a month for years, and I love it! There is only one thing I can suggest to improve it. Omit the sugar and add a can of pineapple tidbits. Drain about half the juice and voila! Perfect dish.

I have made this as stated and did a second batch substituting chic peas for chicken, vegetable broth in place of butter ( using as much as needed to cook with out burning.) and Coconut milk for cream. I may have had to use a little corn starch or something to make it thicker. It was a while ago. I’m going to make it vegan again for guests tomorrow night since it was such a huge success last time! I just remembered that I ran out of curry paste and made a paste with curry powder. So it was probably not as hot as if done exactly like the recipe. I served it to approximately 120 people that day. I had a ton of requests for the recipe…

yummy yummy in my tummy

I’ve made this multiple times for my family and they love it every time. This is my go to curry.

Delicious! I admit I did decrease the paste to 1 T.and then let individual add Srirachato their liking. I served this over cauliflower “rice.”

BEST CURRY RECIPE EVER!!!! I’ve tried a lot of different recipes, and this one is a winner. It tastes like it’s from a restaurant. I had it saved for a while, curious by the use of maple syrup. But once I finally tried it, it instantly became one of my favorite recipes. The main adjustment we made was using coconut cream instead of regular cream, which gives it a bit of an extra flavor. We also used coconut oil instead of olive oil and butter. We’d cook the chicken, flavoring it with a curry spice. Then we’d cook the vegetables (mixed based on what we have or feel like) and season them with a different curry than used on the chicken. Delicious every time!

Great flavor! I increased the curry paste, and I think next time I will substitute coconut milk for the heavy cream- it was a little too rich for me. But this is definitely a keeper! I had searched for recipes that use maple syrup, since my family made our own this year.

This recipe was yummy. I did not have curry paste, so I substituted 1 T curry powder, 1 T ginger and 3/4 T chili powder combined and mixed in with the cream. It could have been a little spicier, so next time, I think I will multiply this by 1.5. Also substituted 1/2 c of fat free milk for the heavy cream and it still thickened up nicely. Also, would consider adding some pineapple in the future to make it more of a ‘Hawaiian’ dish. Will definitely make again!

Great dish. I used mild Red Curry Paste. Next time I might try half hot and half mild. Needed just a little more spice. I was worried it would need salt, but it was really flavorful and didn’t need it at all. My kids loved it!