Maple Chicken Curry

Maple Chicken Curry
  • 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
  • 1/4 cup maple syrup


  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.

03/28/2018
Maple Chicken Curry, recipe PT15M PT1H 5 455 calories

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