This was first made for me by my sister, and I have since made it for others and shared the recipe widely. Without the recipe, my sister attempted to recreate what she had eaten at a friend’s house. She made numerous attempts before realizing that the cream was key to making it wonderful. Serve over saffron-flavored basmati rice.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, or as needed, divided
- 3 skinless, boneless chicken breast halves, cut into chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped (Optional)
- 1 cup heavy whipping cream
- 2 tablespoons curry paste
- ¼ cup maple syrup
Instructions
- 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.
- 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.
- 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
| Calories | 454 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 15 g |
| Sodium | 229 mg |
| Sugars | 17 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
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.
Love everything about this recipe. I followed it perfectly & it came out great. Served with brown rice. Thanks!
Loved it. used coconut milk instead of heavy cream but maple syrup really added something good
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!
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.